John Myers
Ingredients for 1 servings:
- 500 g wheat flour or spelt flour, wholemeal
- 330 g water, approx.
- 60 g whole grain rye sourdough starter
- 20 g sesame paste (tahina), bought or homemade
- 10 g honey or sugar
- 35 g hazelnuts or walnuts, finely chopped, can be omitted
- 10 g salt
- 14 g yeast, fresh
- Sesame seeds for sprinkling
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes
Knead all ingredients into a slightly sticky but smooth dough. Let rest briefly, then divide into 6-7 pieces and form rolls. Sprinkle with sesame seeds. Cover the rolls and let them rise for about 2 hours. Then, cover with plastic wrap and refrigerate overnight. The next morning, remove the rolls to acclimatize and preheat the oven to 200 degrees Celsius. Remove the plastic wrap and score the dough pieces before baking. Bake for 20-30 minutes.
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