Danish Smorrebrod Weckle

Summary

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

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Instructions

1. 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.
2. 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.
3. Prick evenly with a fork and lightly flour.
4. Bake at 180 ° C for 18-20 minutes.