This is my 2. attempt to make the Swiss St. Galler Buerli. Since they went to the Swiss club party for Swiss independence day, I don't have a crumb shot. Could not even taste them they got devoured so fast. Got some orders so they must have been good. This time I used a mix of AP,WW and Rye so to come closer to the swiss Ruchmehl. I also used a lot of bench flour which makes it easy to work this very wet dough and got the look I remember from Switzerland.