Sourdough Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour, (rye flour)
- 250 g flour, (wheat flour)
- 400 g sourdouh
- 1 teaspoon dry yeast
- 2 teaspoons salt
- 0.5 teaspoon ½ caraway seeds, ground
- 0.5 teaspoon ½ cardamom, ground
- 1 teaspoon coriander, ground
- 1 teaspoon sea salt, coarse
- 1 teaspoon caraway seeds, whole
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour with the dry yeast in a food processor, add the spices and mix everything well at intervals. Slowly pour in the sourdough and enough lukewarm water so that the dough is not too sticky.
- Let rise for 30 minutes and then knead the dough with wheat flour on a floured work surface until it no longer sticks.
- Shape the dough into a roll and cut off the rolls, making approx. 7 pieces. Shape the rolls a little and place them on a baking sheet lined with baking paper. Let rise for 1 hour, spray a little with the flower sprayer and cover with a cloth.
- Then scratch the rolls a little with a knife, spray again with water and sprinkle with salt and caraway seeds.
- Preheat the oven to 250 ° C while placing a bowl of water on the floor so that steam can form and bake the rolls for about 20 minutes, spraying twice with water so that a crust forms.
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