John Myers
Ingredients for 1 servings:
- 100 g dough (rye sourdough)
- 150 g flour (wholemeal rye)
- 150 g flour (wheat)
- 50 ml water
- 100 ml buttermilk
- 2 tbsp olive oil
- 5 g salt
- 1 egg(s) for brushing
- some sesame seeds for sprinkling
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Baked with sourdough and sesame
Prepare the dough from the ingredients, knead thoroughly, and let rest for half an hour. Then knead thoroughly again and roll out. Divide into about 10 triangular pieces and roll them into croissants from the widest to the sharpest end. Place on a baking sheet lined with baking paper, cover, and let rise for about two hours. Brush with the beaten egg and sprinkle with sesame seeds (or your choice of seeds). Bake in a preheated oven at 200°C (top and bottom heat) for about 30 minutes. This quantity is sufficient for about 10 rolls. Tip: This recipe also works well with a delicious cream cheese filling or baked as a “roll sundae” and sprinkled with various seeds.
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