Summary

Ingredients

• 600 g sourdouh
• 300 g flour, (wholemeal rye flour)
• 375 g flour, (spelled flour 630)
• 1 tablespoon flour, (barley malt flour)
• 220 ml water, lukewarm
• 20 g cane suar
• 20 g salt
• 5 g butter, soft

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Instructions

1. Prepare the sourdough the day before using 70g pretzel, 300g wholemeal wheat flour and 300g lukewarm water.
2. Make a smooth dough from the specified ingredients. Gradually add water. You may not need everything! It varies a lot from flour to flour.
3. Then let the dough rise in a bowl covered with a clean cloth in a warm place without drafts for at least 1 hour.
4. Then divide the dough into 16 portions, and these work individually into round rolls.
5. Place the bread rolls on two baking sheets lined with baking paper with enough space between them, cover again and let rise again in a warm place for approx. 1 hour.
6. Preheat the oven to 175 ° C fan oven. Place an ovenproof dish with water on the bottom of the oven.
7. Slide in baking trays with enough space between them and bake rolls for about 15-20 minutes.
8. Then place the rolls on a wire rack and let them cool down.