Multigrain Roll

For the multigrain crackers, let the whole rye meal swell the night before mixed with 28 ml of hot, lightly salted water.

Mix the sourdough with the sugar and let it rest for about 20 minutes. Then add wheat flour, salt, olive oil, broth and water and knead for 5-10 minutes with the kitchen machine.

Then rest the dough for about 20 minutes. Then knead again briefly by hand. Spread sunflower seeds on the work surface and place the dough on top. Press the dough slightly flat and sprinkle the other seeds on top and roll out with a rolling pin to a thickness of approx. 1.5-2 cm. In the places where the dough shimmers through, keep filling it up with seeds until the dough has a rectangular shape.

Then cut the dough into 8 equal-sized rolls. Place them on a baking tray lined with baking paper. Put the whole baking sheet into a large plastic bag and let it rise for 2 hours in a warm place.

Preheat the oven to 250 °C. When the dough has doubled in height, place the Weckerl in the oven and bake with plenty of steam.

Then finish baking the multigrain rolls at 200 °C for 20-25 minutes.

Preparation Tip:

The multigrain crackers taste especially good with homemade spreads, or butter.

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