Sourdough rolls à la Katrin

Ingredients for 1 servings:

• 200 g rye sourdough
• 300 g wholemeal spelt flour
• 1 tbsp olive oil or sunflower oil
• 1 tsp salt
• n. B. Water, warm
• n. B. Sunflower seeds or other seeds of your choice, soaked

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

enough for 8 pieces

Knead the sourdough with the flour, salt, and oil. Add enough water to form a slightly (!) sticky dough. Add the soaked seeds and knead in. Let the dough rest for at least half an hour. Then knead vigorously for a few more minutes. Form a log, divide into about 8 portions, and roll them into rolls. Place on a baking sheet lined with baking paper, spray with lukewarm water, and cover with a damp kitchen towel. Let rise in a warm, draft-free environment until the dough has significantly increased in size. Preheat the oven to at least 250°C. Spray water into the oven several times with a spray bottle as needed. Place the rolls on the middle rack. Close the door quickly and reduce the temperature to 200°C. Bake the rolls for a total of about 25-30 minutes, but spray them briefly with water again after about 2 and 5 minutes. After baking, place the rolls on a wire rack to cool. They taste delicious simply spread with butter and will stay fresh for at least 1-2 days.