Vinschger Minis, four small rye breads from South Tyrol
The original Vinschger Minis are four small rye rolls from South Tyrol, baked with natural sourdough and pure rye, seasoned with caraway, fennel, and blue fenugreek. The Vinschger Paarl in mini format, just the right size for one hand.
Original Vinschger Minis are the small version of the classic Vinschgerl, as it has been baked in South Tyrol for centuries. Ultner Brot bakes four 50 g minis using rye flour and their own natural sourdough, seasoned with typical blue fenugreek. An entire rye bread in bite-sized form, with the same spicy crust as the large loaf.
Four rolls, individually from the shelf
Each package contains four 50 g minis, totaling 200 g of bite-sized South Tyrolean rye bread. Four uniform, round, and flat loaves, just as a Vinschgerl should be, each individually baked and ready for the oven.
The advantage of the small shape is obvious: you only thaw as many as you need, and the rest stays fresh in the freezer. This way, you always have oven-fresh bread without an opened loaf drying out. Crispy, spicy, and handy, a mini is quick to bake and can be eaten in a few bites.
The firm rye crumb and the warm spice of caraway and fennel are just as present in the small version as they are in the large bread. Those who enjoy the bold acidity of natural sourdough will find it here too, just in a single-serving size. Unlike the dark Vinschger Paarl, Ultner bakes the minis using lighter type 997 rye flour, which makes them slightly milder and lighter—a great introduction for anyone just getting to know bold rye bread.
For the bread basket, the buffet, and snacks
The minis are at home wherever a whole loaf would be too much.
In the bread basket for breakfast, on the buffet next to bacon and mountain cheese, or in your hiking bag as a snack, these little Vinschgerl bring their spicy rye character everywhere. Sliced open, they hold butter, honey, or savory toppings, just like the large Original Ultner Brot.
On a snack board, every guest can take their own mini; nothing needs to be shared. Small children's hands love to hold the round rolls, and for a quick breakfast, one is easily baked without any leftovers or messy crumbs. At brunch, they sit between jams and cheese, for a picnic they go straight into the bag, and on the breakfast table, they steal the show from toast.
The same recipe, since 1919 in St. Walburg
The Vinschger Minis come from the same bakery as all Ultner breads: in St. Walburg in the Ultental valley.
Master baker Hannes Schwienbacher bakes them using type 997 rye flour and natural sourdough, seasoned with caraway, fennel, and blue fenugreek, in a stone oven. The family has been baking here since 1919, exclusively organic since 1982, and the grain is ground in their own mill in the valley. Over four generations, the small village bakery has become South Tyrol's most famous organic baker, with over 100 different breads, and the minis are among the classics.
A few minutes at 180 degrees are enough for the minis to smell like they were just baked. If you prefer to break off a large loaf, you can find the Vinschger Paarl made from dark whole-grain rye nearby, and the entire Ultner assortment from South Tyrol is also available.
