Pseudo-Wachauer

Summary

Ingredients

• 400 g wheat flour, + flour for the work surface
• 200 g rye flour, + flour for dippin
• 250 g low-fat quark, (low-fat curd cheese)
• 20 g yeast, fresh
• 300 ml water, lukewarm
• 1 ½ teaspoon salt
• 1 teaspoon, heaped bread spice mixture, (fennel, coriander, caraway) ground in a mortar
• 1 teaspoon caraway seeds, ground
• 1 teaspoon garlic granules

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Instructions

1. Put the two types of flour in the work bowl of the food processor, add the spices and salt, stir well.
2. Mix the yeast in lukewarm water (I always do this with the magic wand), add the yeast water and quark to the flour and let the machine work (knead for at least 5 minutes, better 10 minutes)! Put the dough in a plastic bowl with a lid and let rise for about an hour.
3. Then divide the dough into 9-10 pieces, make it round and put it in the rye flour with the end facing down and let it rise.
4. Preheat oven to 220 degrees.
5. Before baking, turn the dough pieces over and place on the baking sheet (lined with baking paper). So the end opens and you get a crispy crust dusted with flour.
6. If the oven is slightly undercooked, put the tray in the middle of the oven, steam it once (flower sprayer), after 10 minutes reduce the temperature to 200 degrees and let off the steam (open the oven door briefly), after another 20 minutes the rolls should be ready (knock test).
7. Leave to cool on a wire rack covered with a clean tea towel.

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