Berlin shoemaker boys

Ingredients for 30 servings:

• 600 g flour (rye flour type 997)
• 400 g flour (wheat flour type 812)
• 150 g natural sourdough, from the health food store
• 20 g malt extract from the health food store
• 30 g lard
• 2 g caraway seeds, ground
• 60 g yeast
• 20 g salt
• 550 g water, lukewarm

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dissolve the yeast in water, add the remaining ingredients, and knead everything into a soft dough. Shape the dough into a round ball. Let it rest for 5 minutes. Dust the ball heavily with flour and flatten it to about 2 cm thick. Cut off 30 pieces. Use your thumb to make a hole in the center of the dough. This prevents the dough from forming hollow spaces and increases the grain. Fermentation time is very full. Bake at 240 degrees Celsius. Bake for 25 minutes. Topped with lard and Harzer cheese, this is a Berlin delicacy.