Heidekrüstchen – sourdough rolls

Ingredients for 1 servings:

• 250 g rye flour type 1150
• 220 g water, warm but not hot
• 10 g starter
• 125 g rye meal, for the brew and
• 125 ml water, approx. 70° C, standing time approx. 4 hours
• 225 g rye flour type 1150
• 250 g wheat flour type 1050
• 25 g butter, soft
• 10 g fresh yeast, fresh, crumble into the flour
• 17 g salt
• ½ tsp bread spice mix, more to taste
• 1 tbsp, leveled malt (optional)
• ¼ tbsp honey
• 230 ml water, warm but not hot
• some coriander
• fennel
• Caraway seeds
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 25 minutes; Total time approx. 20 hours 40 minutes

13 pieces of 120 g each, ST rye sourdough rolls with wheat content, strong spicy taste, ideal for snacks

Mix the ingredients for the sourdough and let it mature for about 18 hours. Make the sourdough starter about 4 hours before making the dough, mixing the bran and water well. For the main dough, crumble the yeast into the flour, then knead all the ingredients with the sourdough and sourdough starter for about 5 minutes using a food processor. Let it rest for 30 minutes, then knead briefly again and form rolls. To do this, cut out 60g pieces of dough from the total dough and flour them well. Place 2 pieces on top of each other and flatten them, then fold in from both sides to the middle, roll up and place with the ends facing down on a floured surface and let it rise for about 40 minutes. Then place with the ends facing up on the baking tray, moisten and sprinkle with a little coriander, fennel, caraway seeds or shape as desired. Baking: approx. 240°C top/bottom heat for 20-25 minutes. Use medium steam. After about 5 minutes of baking, open the oven door briefly to let the steam escape. Yields 13 rye sourdough rolls with wheat, 120g each, with a strong, spicy flavor, ideal for a snack.