Fire sausages

Ingredients for 10 servings:

• 225 g rye flour, type 997
• 250 g wheat flour, type 550
• 20 g yeast, fresh
• 130 ml milk, lukewarm
• 175 ml water, lukewarm
• 1 ½ tsp salt
• 1 tsp coriander, coarsely ground
• some bread spice mix, ground
• ½ tsp chili flakes, coarsely ground
• 1 tsp honey
• Flour, for rolling out
• 10 sausages, spicy Debrecziner
• some water, for brushing
• Coriander, whole or coarsely ground
• Chili flakes, coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 24 minutes; Total time approx. 2 hours 24 minutes

Debrecziner in bread dough

Knead the dough from both types of flour, yeast, milk, water, honey, salt, coriander, bread spice, and chili to form a dough (10 minutes). Then cover and let it rise in a warm place for about 1.5 hours. Pierce the sausages several times with a sharp knife to prevent them from bursting. Roll out the dough on a floured surface into a rectangle and divide it into 10 rectangular sections. Place one sausage on each section. Fold in any excess dough at the ends and roll the sausage in the dough. Place seam-down on a baking sheet lined with baking paper. Brush with water and sprinkle with coriander and ground chili flakes. Let it rest until the oven is preheated. In the meantime, preheat the oven to 200°C. Bake the sausages on the middle rack for 24 minutes. They taste best warm.