Summary

Ingredients

• 650 g whole wheat flour
• 450 g wholemeal rye flour
• 1 cube yeast, 42 g
• 1 tablespoon salt
• 4 tablespoon vinegar
• 2 tablespoon caraway seeds
• 1 tablespoon honey
• 2 tablespoon butter
• 3 tablespoon olive oil
• 750 ml water, lukewarm

Print Recipe Pin Recipe

Instructions

1. Put whole wheat flour in a large bowl, make a well in the middle and use it to prepare a steaming mixture of yeast, 1/4 liter of water and flour. Cover and place in a warm place for approx. 15 minutes.
2. Then add the remaining ingredients and knead for approx. 10 minutes to form an elastic dough. Cover and let rest for at least 1-2 hours until the amount of dough has increased significantly. If peeled sesame seeds are used for sprinkling, roast them in a pan until they are golden brown.
3. Now divide the dough into small portions on a floured surface and form sticks or rolls. To do this, roll out the portions a little and roll them up like a strudel. Brush with water and sprinkle with any additions or press in, that is, sprinkle with sesame and salt or caraway and salt or press in sesame or grated cheese.
4. Place the shaped pastries on a greased tray and cover again for 15-20 minutes.
5. In the meantime, preheat the oven to 225 ° C. Bake at this temperature for 18-20 minutes.