Mix the sourdough (no sourdough extract) with rye flour and water to a soft, but not runny dough. Let stand for at least 12 hours (better 20 hours). Remove 150 g of this again for the next baking.
Add the spelled flour, salt, baking malt and water or beer (I prefer wheat beer, this makes the dough stronger) and knead in the food processor for about 10 minutes on a low setting. Do not add the liquid all at once, depending on the quality of the flour you may need a little more liquid. Finally knead in the fried onions. The dough should be soft but malleable.
Leave to rest for about 4 - 5 hours, depending on the room temperature, the dough should have bubbles.
Take the dough out of the bowl, knead lightly and fold into shape. Shape the dough into small, elongated rolls (approx. 100 g) and twist them gently. The dough pieces should look like small roots.
Place on a baking sheet lined with baking paper and cover with a kitchen towel and let it rest for approx. 30 minutes. Then preheat the oven to 220 ° C.
Remove the cloth and put the woolen balls in the oven, pour 1 cup of water into the dripping pan and slide it under the tray with the woolen balls, spray some water on the rolls and reduce immediately to 200 ° - 180 ° C. Bake for about 30 minutes.
By using wheat or yeast wheat beer, you can leave out the baking malt. The dough rises nicely due to the yeast content in the beer.
The Woiknorze taste delicious with a good wine and cheese.
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