Delfina's sunflower rolls

Ingredients for 10 servings:

• 150 g sourdough (wheat sourdough)
• 400 g wheat flour, type 550
• 100 g rye flour, type 1150
• 300 g water, lukewarm
• 2 g yeast
• 10 g salt
• 5 g baking malt
• Sunflower seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

savory rolls with wheat sourdough

Blend all ingredients, except the sunflower seeds, in a food processor for 8 minutes until you have a smooth dough. Cover and let rise for 90 minutes. After 45 minutes, work it once using the stretch and fold method. Then turn the dough out onto a well-floured work surface. Divide into 10 pieces (approx. 96 g each). Roll into a ball. Brush the top with water and gently press into the sunflower seeds. Cover tightly (an inflated garbage bag works well) and let rise for another 50 minutes. Now place the rolls in the oven preheated to 250°C (top/bottom). Steam well. After 10 minutes, release the steam and bake for a further 10 minutes at 200°C (400°F).