Hearty stars

Ingredients for 1 servings:

• 150 g cereal flakes (5-grain), alternatively oat flakes
• 50 g sunflower seeds
• 220 g water
• 100 g rye flour
• 250 g wheat flour, 1050
• 350 g wheat flour, 550
• 7 g yeast
• 500 ml buttermilk
• 16 g salt
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 18 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 19 hours 30 minutes

roll or baguette

Toast the 5-grain cereal flakes and sunflower seeds in a pan without oil, transfer to a bowl, pour over the water, stir briefly, and cover with plastic wrap. Let the dough stand for about 12 hours. For the dough, combine the flours, crumble in the yeast, add the salt, buttermilk, and the flour, and knead everything well. Cover the bowl tightly with plastic wrap and refrigerate overnight (about 16 hours). Remove the dough from the refrigerator and let it stand at room temperature for about 1 1/2 to 2 hours. Place the dough on a floured work surface and divide it into 16 pieces. First, roll each piece into a round, then flatten it. Using a dough scraper, make three slits that cross over in the middle like a star. Fold the resulting 6 triangles outwards to form a star. If you like, you can brush the stars with a little water and roll them in sunflower seeds. Place the dough piece on the baking sheet and repeat with the remaining dough. If desired, you can also shape the dough into 8 rolls and 3 baguettes, or just 5-6 baguettes. Cover the dough pieces and let them rise for 30 minutes. Meanwhile, preheat the oven to 220°C (425°F). Place the rolls, well-steamed, in the oven and bake for about 20 minutes until golden brown.