Ingredients:
- 4 tablespoons mature sourdough (fed and fermented for about 8 hours*)
- 300 ml water
- 350 g all-purpose flour
- 50 g whole wheat flour
- 50 g flaxseeds
- 50 g rolled rye
- 40 ml cream or milk
- 10 g salt
Sprinkles:
- sesame seeds
Directions:
Dissolve the sourdough in the water in a large plastic bowl. I used a dough-rising bucket.
Mix in the rest of the ingredients. You just have to mix the dough until all the flour is wet. Let the dough ferment in the bucket, lid on, on the kitchen counter overnight or 7-10 hours.
Gently pour the dough onto a well floured surface. Fold the somewhat wet dough into it self until the surface is firmed up, and the surface got a good tension. Divide the dough in 8 (about 100 g pr roll), roll the dough into a round ball, brush the dough with water and dip it in sesame seeds. Place the rolls on a baking sheet lined with parchment paper.
Let the rolls rise for 30-60 minutes, loosely covered with plastic wrap. I raised my rolls in my oven on the proof-setting.
Preheat the oven to 450? (230?).
Place the rolls on the lower rack in the oven. Splash about ¼ cup of water in the bottom of the oven, and close the oven quickly. You need the steam to get the best oven spring and crust. Bake the rolls for about 22 minutes, until golden.
Let the rolls/rundstykker cool before serving.
Enjoy!
*To test the readiness of the sourdough, drop a spoonful into a bowl of room-temperature water. If it sinks, it is not ready and needs more time to ferment and ripen. If it floats, it is ready to use.
