Summary

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

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Instructions

1. 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.
2. Work up once after 45 minutes using the stretch and fold method.
3. 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.
4. 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.