Sourdough Rolls À La Katrin

Summary

Ingredients

• 200 g sourdouh (rye sourdouh)
• 300 g flour (whole spelled)
• 1 tablespoon olive oil or sunflower oil
• 1 teaspoon salt
• water, warm
• Sunflower seeds or other seeds your choice, soaked

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Instructions

1. Knead the sourdough with the flour, salt and oil. Add enough water until a slightly (!) Sticky dough is formed. Add the soaked seeds and knead in. Let the dough rest for at least half an hour.
2. Then knead again vigorously for a few minutes. Then form a roll, divide approx. 8 portions and grind them into rolls. Place on a baking tray lined with baking paper, spray with lukewarm water and cover with a damp kitchen towel. Let rise in a draft-free, warm environment until the volume has increased significantly.
3. Preheat the oven to at least 250 ° C. Spray water into the oven several times as needed with an atomizer. Slide the rolls onto the middle rail. Close the door quickly and turn the temperature down to 200 ° C. Bake the rolls for a total of about 25-30 minutes - but briefly spray water in again after about 2 and 5 minutes.
4. After baking, place the rolls on a rack to cool.
5. They taste very tasty, even just spread with butter, and stay fresh for at least 1-2 days.