Summary

Ingredients

• 330 g sourdouh, (wheat sourdouh) made from equal parts water and wheat flour 550
• 300 g spelled flour
• 30 g rye flour (whole rain)
• 30 g suar beet syrup
• 12 g salt
• 30 g flaxseed
• 25 g oat flakes, crunchy
• 5 g sesame seeds
• 5 g olive oil
• 110 g water
• Sesame seeds, for sprinkling

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Instructions

1. Mix the ready-to-bake wheat sourdough with the sugar beet syrup and leave to rest covered for about 20 minutes. Then add all the other ingredients except for the sesame seeds for sprinkling and knead everything for 10 minutes to form a smooth dough. Let the dough rest for about 20 minutes. Then roll out into a square (approx. 15 x 15 cm) and cut off 8 square pieces of dough. Fold the pieces of dough together diagonally to form a triangle. Place the triangular rolls on a baking sheet lined with baking paper, moisten slightly with water and sprinkle with sesame seeds. Wrap the baking sheet in a clean, large bag and let it cook for 2 hours in a warm place. Heat the oven to 250 ° C in good time and bake the rolls for about 10 minutes with steam, then turn the oven down to 180 ° C and bake for another 10 minutes. (The times and temperatures can vary depending on the oven !!) If you don`t want the rolls to be sweet, just leave out the sugar beet syrup !! Tip: I divide the dough in half and then roll it out, this makes it easier to separate the 4 square pieces of dough.