Summary

Ingredients

• 210 g wheat flour, 1050
• 125 g rye flour, 1370
• 70 g sourdouh, (dry sourdouh)
• 0.5 ½ cube yeast
• 250 g water, lukewarm
• 1 tablespoon olive oil
• 1 teaspoon salt

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Instructions

1. Crumble the fresh yeast in a bowl. Sprinkle the salt on top and let it stand until the yeast has liquefied.
2. Add the water and the oil and stir with a wooden spoon.
3. Sift in the flour and the syrup and stir in as well.
4. Knead the dough well until it is nice and smooth. Then cover with a bag and let rise for 30 minutes.
5. Then knead again well, divide the dough into 8 equal pieces. Each weighing around 80 g. Grind each piece of dough and leave it all covered for approx. 5 minutes.
6. Roll out each ball of dough in a long shape and roll it up from the long side. Place the stick with the seam down on a baking sheet (lined with baking paper).
7. Cover all sticks and let rise again for 20 minutes.
8. In the meantime, preheat the oven to 200 ° C.
9. Before the sticks go into the oven, rub them off with water and, if you like, sprinkle with sesame seeds. Then bake for about 25 minutes.
10. Steam for the first 10 minutes, then let off the steam and reduce the heat to 180 ° C.
11. They are done when they sound hollow during the knock test!