Kornspitz wholemeal rolls

Ingredients for 1 servings:

• 650 g whole wheat flour
• 450 g wholemeal rye flour
• 1 cube of yeast, 42 g
• 1 tbsp salt
• 4 tbsp vinegar
• 2 tbsp caraway seeds
• 1 tbsp honey
• 2 tbsp butter
• 3 tbsp olive oil
• 750 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

typical Austrian pastries

Place whole wheat flour in a large bowl, make a well in the center, and make a ball of yeast, 1/4 liter of water, and flour. Cover and set in a warm place for about 15 minutes. Then add the remaining ingredients and knead for about 10 minutes until the dough has become elastic. Cover and let rest for at least 1-2 hours, until the dough has increased significantly. If using hulled sesame seeds for topping, dry-roast them in a pan until golden brown. Divide the dough into small portions on a floured surface and form sticks or rolls. To do this, roll out the portions slightly and roll them up like a strudel. Brush with water and sprinkle with any toppings or press them in, for example, sesame seeds and salt, caraway seeds and salt, or press in sesame seeds or grated cheese. Place the formed pastry on a greased baking sheet and let rest, covered, for another 15-20 minutes. Meanwhile, preheat the oven to 225°C. Bake at this temperature for 18-20 minutes.