Sourdough Rolls À La Katrin

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 2 hrs 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

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
Sourdough Rolls À La Katrin
Sourdough Rolls À La Katrin

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.

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