Summary

Ingredients

For the dough: (swelling piece)

• 150 g cereal flakes (5-rain), alternatively oat flakes
• 50 g sunflower seeds
• 220 g water

For the dough:

• 100 g rye flour
• 250 g wheat flour, 1050
• 350 g wheat flour, 550
• 7 g yeast
• 500 ml buttermilk
• 16 g salt
• Flour, for the work surface

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Instructions

1. Roast the 5-grain cereal flakes and the sunflower seeds in a pan without oil, put them in a bowl, pour the water over them, stir briefly and cover with cling film. Let the source piece stand for approx. 12 hours.
2. For the dough, mix the types of flour, crumble in the yeast, add salt, buttermilk and swelling and knead everything well, cover the bowl well with cling film and place in the refrigerator overnight (approx. 16 hours).
3. Take the dough out of the refrigerator and let it stand for about 1 1/2 to 2 hours at room temperature.
4. Place the dough on the floured work surface and divide it into 16 parts, first grind each part round, then press it flat and use a dough card to make 3 incisions that cross in the middle like a star, the resulting 6 triangles fold outwards so that the Form of a star is created.
5. If you want, you can brush the stars with a little water and turn them into sunflower seeds. Place the dough on the baking tray and do the same with the rest of the dough.
6. If you want, you can use the dough to form 8 rolls and 3 baguettes or just baguettes (5 - 6) in total.
7. Cover the dough pieces and let rise for 30 minutes.
8. In the meantime, preheat the oven to 220 degrees, pour in the rolls well and bake for about 20 minutes until golden brown.