Summary

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

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Instructions

1. 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.
2. Let rise for 30 minutes and then knead the dough with wheat flour on a floured work surface until it no longer sticks.
3. 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.
4. Then scratch the rolls a little with a knife, spray again with water and sprinkle with salt and caraway seeds.
5. 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.