Palatinate Woiknorze

Ingredients for 1 servings:

• 450 g rye flour, type 1150
• 500 g spelt flour, type 1050
• 400 ml water, – 450 ml
• 150 g sourdough, made from rye or spelt
• 300 ml water or beer, maybe a little more
• 20 g baking malt (you could also omit this)
• 30 g fried onions
• 2 tbsp salt

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours

Rye – root rolls with sourdough – delicious with cheese and wine

Mix sourdough (not sourdough extract) with rye flour and water to form a soft but not runny dough. Let stand for at least 12 hours (20 hours is better). Reserve 150g of sourdough for the next baking. Add the spelt flour, salt, malt, and water or beer (I prefer wheat beer, as this gives the dough more strength) and knead in a food processor on low speed for about 10 minutes. Don’t add the liquid all at once; depending on the quality of the flour, you may need a little more liquid. Finally, knead in the fried onions. The dough should be soft but easy to shape. Let rest for about 4-5 hours, depending on room temperature, until the dough has bubbled. Remove the dough from the bowl, knead lightly, and fold into shape. Form the dough into small, oblong rolls (about 100g) and twist them slightly. The dough should resemble small roots. Place on a baking tray lined with baking paper and cover with a kitchen towel. Let rest for about 30 minutes. Then preheat the oven to 220°C. Remove the towel and place the Woiknorze in the oven. Pour 1 cup of water into the roasting pan and place it under the tray with the Woiknorze. If desired, spray the rolls with a little water and immediately reduce the temperature to 200° – 180°C. Bake for about 30 minutes. If using wheat or yeast-flavored wheat beer, you can leave out the malt. The yeast in the beer helps the dough rise beautifully. The Woiknorze taste delicious with good wine and cheese.