Sourdough rolls with sunflower seeds

Ingredients for 4 servings:

• 2 tbsp, heaped rye starter
• 20 g yeast, fresh or 1 sachet of dry yeast
• 1 tsp sugar
• 350 ml water, lukewarm
• 150 g rye flour
• 350 g wheat flour
• 12 g salt
• 1 tsp caraway seeds
• 2 tbsp oil
• 1 tbsp vinegar
• 2 handfuls of sunflower seeds for the dough
• 2 handfuls of sunflower seeds for the crust, possibly more
• Oil for the tray

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

the dough matures overnight in the refrigerator

The night before, mix 2 tablespoons of sourdough rye starter, 20g of yeast, and 1 teaspoon of sugar with 350ml of lukewarm water in a large plastic bowl. Then add the remaining dough ingredients and mix using the dough hook of a hand mixer until you have a fairly sticky dough. Lightly dust the dough with a little more wheat flour, cover, and let it rest in the refrigerator for about 24 hours. After the resting time, line a baking tray with lightly oiled baking paper and, using a tablespoon and moistened hands, form the dough into 9 balls. Place them side by side on the tray. Do not knead the dough beforehand! These rolls are not polished, but rather loosely shaped! Then sprinkle the remaining 2 handfuls of sunflower seeds for the seed crust onto a large plate, press the dough pieces one after the other into the seeds on both sides, and return them to the tray. This works best with slightly moistened hands. Cover the baking tray and let the rolls rest for about 1 hour, until they have increased in size considerably. Preheat the oven to 225°C (conventional heat) and bake the rolls on the middle rack for 10 minutes, then reduce the temperature to 200°C and bake the rolls for a further 15 minutes. Tip: During the baking process, place an ovenproof bowl of water on the floor of the oven and create additional steam with a water spray bottle before inserting the baking tray. If the rolls are not crispy enough on the underside, you can turn them over on the baking tray and bake for another 5 minutes. We love the delicately sour taste of these rolls. With a little advance planning, they are basically quick to make and also suitable for working people.