Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 150 g sourdouh, (wheat sourdouh)
- 400 g wheat flour, type 550
- 100 g rye flour, type 1150
- 300 g water, lukewarm
- 2 g yeast
- 10 g salt
- 5 g bakin malt
- Sunflower seeds
Print Recipe
Pin Recipe Instructions
- Process all ingredients except the sunflower seeds in the food processor for 8 minutes to form a smooth dough. Let rise covered for 90 minutes.
- Work up once after 45 minutes using the stretch and fold method.
- Then let the dough fall onto a well-floured work surface. Divide into 10 parts (approx. 96 g each). Grind round. Brush the top with water and carefully press into the sunflower seeds. Cover well (do well in an inflated bin bag) and let rise for another 50 minutes.
- Now put the rolls in the oven preheated to 250 ° O / U. Swath well. After 10 minutes, let off the steam and bake at 200 ° for another 10 minutes.
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