Swabian Knauzen

Ingredients for 4 servings:

• 50 g flour, rye flour 1150
• 175 g flour, spelt flour 630
• 275 g flour, wheat flour 550
• 9 g salt
• 1 tsp sugar
• 1 pack of yeast (dry yeast, 7 g)
• 150 ml buttermilk
• 150 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

rustic rolls

Mix buttermilk and water. Mix rye flour, sugar, yeast, and 150 ml of the buttermilk/water mixture to form a pre-dough and let it rise in a warm place for about 2 hours. Knead the remaining flour, salt, and buttermilk/water mixture into a firm dough. I do this with a food processor in about 10 minutes. Let the dough rest for 45 minutes and do not knead again. Carefully divide into 4 equal pieces, stretch them to about 20 cm long, and place them on a baking sheet like snails. Cover and let rise for about 50-60 minutes; the dough pieces should roughly double in size. Dust with a little wheat flour and bake in a preheated oven at 250°C (top/bottom heat) on the bottom rack for 8 minutes, then for another 15 minutes at 220°C. The Knauzen should have a nice dark color.