Summary

Ingredients

For the pre-dough:

• 160 g wheat flour type 550
• 160 ml water
• 3 g yeast, fresh

For the source piece:

• 80 g rye meal, fine
• 50 g sunflower seeds, roasted
• 20 g flaxseed
• 18 g salt
• 200 ml water

For the main dough:

• 300 g wheat flour type 550
• 300 g rye flour type 1150 or 997
• 230 ml water, lukewarm
• 10 g yeast, fresh
• 0.5 teaspoon ½ honey
• Seeds for sprinkling, optional
• Flour for the work surface

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Instructions

1. Mix the three ingredients of the pre-dough together the evening before and leave the pre-dough tightly covered overnight at room temperature.
2. Mix together the five ingredients of the source piece, cover tightly and leave to stand at room temperature.
3. The next day, dissolve the yeast and honey in warm water and knead thoroughly together with the remaining ingredients of the main dough as well as the pre-dough and the swelling piece (approx. 5 - 7 minutes). The dough must now rest covered for an hour.
4. Then knead the dough briefly on a floured work surface and divide it into two parts. Shape each part into a ball and press it into an approx. 3 cm thick and 20 cm round plate. Use a dough card or a knife to divide the dough into 6 pieces of cake. Place the bun corners on a baking sheet lined with baking paper. Do the same with the second half of the dough. All 12 rolls fit on one tray. If you like, you can brush or spray the rolls with a little water and sprinkle with a few seeds. Cover the rolls and let them rest for about 45 minutes.
5. Preheat the oven to 250 ° C top / bottom heat in good time.
6. Put the rolls in the oven and add about 100 ml of water to the oven or put a container filled with water in the oven. After 10 minutes, open the oven door briefly to let out the steam and bake for another 8-10 minutes at the same temperature.
7. Let the rolls cool on a wire rack.