Summary

Ingredients

• 250 g flour, wheat flour type 550
• 250 g wheat or spelled
• 0.5 teaspoon ½ caraway seeds, whole
• 0.5 tablespoon ½ salt
• 1 cube yeast
• 0.25 liter ¼ water
• 1 liter water
• 1 teaspoon baking soda
• Caraway seed
• Poppy
• sesame
• Salt, coarse

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Instructions

1. Finely grind the wheat with caraway seeds and mix with the other flour and salt in a bowl.
2. To press a hollow in the middle. Crumble the yeast into the hollow and pour 1/8 liter of water into it. Mix a thick porridge with part of the flour. Let rise for 45 minutes.
3. Add the rest of the water, knead for a long time and thoroughly until a smooth dough is formed that no longer sticks.
4. Divide into 12 equal pieces. Knead each piece briefly again and shape into a small, elongated loaf.
5. Bring 1 liter of water with baking soda to a boil in a saucepan. Depending on the size of the pot, cook two to four pieces of dough together for ½ minute. Remove with a slotted spoon and place on a greased baking sheet. Sprinkle to taste.
6. Bake in the preheated oven on the second rack from the bottom at 200 ° C (fan oven 180 ° C) for approx. 20 minutes until they are light brown.