Summary

Ingredients

• 1 teaspoon sugar
• 0.5 bag ½ dry yeast, or about 15 g fresh yeast
• 200 ml water, lukewarm, or 100 water and 100 coffee
• 250 g sourdouh (whole rain rye)
• 500 g wheat flour, type 550
• 100 g seeds, mixed, e.. sunflower / pumpkin / linseed / sesame seeds
• 12 g salt

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Instructions

1. After a lot of experimentation and many unsuccessful attempts, I finally found the recipe for perfect, crispy rolls that no longer have to hide behind those from the bakery.
2. Dissolve the yeast and sugar in the water. Put the sourdough in a bowl, add the dissolved yeast, then sieve in the flour and salt. Knead properly so that a homogeneous, hardly sticky dough is formed. Let rise in a warm place for an hour, then knead vigorously again. Let it rise again until it has risen to double its size. This can take 2-3 hours.
3. Now divide the dough into 16 equal portions and form rolls from them. You can either use a bread roll pusher, the dough is again quite thin (1-2 cm) or plate by hand and scratch with the help of a damp knife or a knife dipped in oil (simple, crosswise or star-shaped).
4. Then run your damp hand over the rolls and then sprinkle them with the selected grains. You can also put a few sunflower seeds under the dough ball before plating, so that you get a crispy sunflower base. The rolls are also delicious with poppy seeds or coarse salt.
5. The rolls are left to rest for another 30 minutes on a baking sheet lined with baking paper.
6. Meanwhile preheat the oven to 200 degrees upper and lower heat. Place a bowl of water on the bottom of the oven. Put the rolls in the oven, moisten again beforehand. In addition, steam the oven properly by spraying water directly on the oven floor or pouring a cup of water into the oven. After the first ten minutes, spray the rolls directly again. After 15 minutes of baking, place the rolls on a tray without baking paper. The baking paper prevents the moisture from being released under the rolls and the base would not become crispy.
7. Who uses a fireclay:
8. First place the tray directly on the stone and after 15 minutes place it directly on the fireclay. After moving from the sheet metal to the stone, you can switch off the furnace promptly and simply let the residual heat take effect.
9. The total baking time is 20-25 minutes. If the rolls get too brown, simply reduce the temperature to 180 degrees.
10. Let the rolls cool down well before eating them.
11. Variants:
12. Of course, you can also knead grains into the dough, roast onions, diced olives, etc., or use 1-2 tablespoons of bread spice.