John Myers
Ingredients for 1 servings:
- 150 g flour (wholemeal rye)
- 1 kg flour (wholemeal spelt)
- 250 g flour (wholemeal rye)
- 84 g yeast
- 1 tbsp honey
- some fennel seeds
- some coriander
- 5 tsp salt
- ½ liter of water
- some lukewarm water for the sourdough
- n. B. Sunflower seeds or poppy seeds for sprinkling
Instructions
Working time approx. 40 minutes; Rest time approx. 3 days 1 hour; Total time approx. 3 days 1 hour 40 minutes
For the sourdough, mix the rye flour with a little lukewarm water in a bowl. Close the bowl and let it stand at room temperature for 3-4 days. For the main dough, combine all of the ingredients listed above and the prepared sourdough in a large bowl and knead thoroughly. Let the dough rise for about an hour. Then form small rolls, place them on a baking sheet lined with baking paper, and brush with water. Sprinkle with sunflower seeds, poppy seeds, etc., if desired. Bake the rolls in a preheated oven at approximately 210°C (convection oven) for about 15 minutes.
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