Danish Smorrebrod Weckle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml water
- 250 g buttermilk
- 20 g yeast, fresh
- 0.5 teaspoon ½ salt
- 1 tablespoon oil
- 400 g rye flour, type 1150
- 100 g wheat flour, type 1050
Print Recipe
Pin Recipe Instructions
- Warm the water and buttermilk a little and dissolve the yeast in them. Stir in the salt and oil. Sift the flour in portions and knead. Cover the dough and let it rest for 60 minutes.
- Divide the dough into 8-10 portions and shape into balls. Wet your hands with water and shape the dough portions into long rolls. Place the rolls on a baking sheet and let rest for another 20 minutes.
- Prick evenly with a fork and lightly flour.
- Bake at 180 ° C for 18-20 minutes.
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