Swabian Knauzen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g flour, rye flour 11
- 175 g flour, spelled flour 630
- 275 g flour, wheat flour 550
- 9 g salt
- 1 teaspoon sugar
- 1 packet yeast, (dry yeast, 7 g)
- 150 ml buttermilk
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Mix the buttermilk and water. Mix rye flour, sugar, yeast and 150 ml buttermilk / water mixture into a pre-dough and let rise in a warm place for approx. 2 hours.
- Knead the rest of the flour, salt and buttermilk / water mixture into a firm dough, I do it with the food processor in about 10 minutes. Let the dough rest for 45 minutes and do not knead any more.
- Carefully divide into 4 equal pieces, pull them out to a length of approx. 20 cm and place them on a baking sheet as snails. Cover and let rise for approx. 50-60 minutes, the dough pieces should rise to about twice their size.
- Dust with a little wheat flour and bake in the preheated oven at 250 ° (top / bottom heat) on the lower rail for 8 minutes, then at 220 ° for another 15 minutes.
- The knobs should be a nice dark color.
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