Pseudo-Wachauer

Ingredients for 9 servings:

• 400 g wheat flour, + flour for the work surface
• 200 g rye flour, + flour for dipping
• 250 g low-fat quark (low-fat curd cheese)
• 20 g yeast, fresh
• 300 ml water, lukewarm
• 1 ½ tsp salt
• 1 tsp, heaped bread spice mix (fennel, coriander, caraway) groundörsert
• 1 tsp caraway seeds, ground
• 1 tsp garlic granules

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Spiced rolls

Combine both types of flour in the bowl of a food processor, add spices and salt, and mix thoroughly. Mix the yeast in the lukewarm water (I always do this with a hand blender), then add the yeast water and quark to the flour and let the machine do its work (knead for at least 5 minutes, preferably 10 minutes). Place the dough in a plastic bowl with a lid and let it rise for about an hour. Then divide the dough into 9-10 pieces, shape them into rounds, and place them seam-down in the rye flour to let it rise. Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit). Before baking, turn the dough pieces over and place them on a baking sheet lined with baking paper. This opens the seams and creates a crispy crust dusted with flour. When slightly under-proofed, place the baking sheet in the center of the oven, steam once (using a watering can). After 10 minutes, reduce the temperature to 200 degrees Celsius and release the steam (briefly open the oven door). After another 20 minutes, the rolls should be done (tap the dough to test). Let them cool on a wire rack, covered with a clean tea towel.