Poppy seeds in a square bread basket in the middle of a generously set table with a snack

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Sourdough Mohnflesserl rolls

Name: Sourdough Mohnflesserl rolls
Total time: 200 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 500g Wheat flour 700, smooth; 100g Spelt flour 700, smooth; 300ml Water; 200g Wheat sourdough, mature; 1tbsp. Poppy seeds; 10g Table Salt; 1tsp. Caraway, Whole

180—200 Min

Caraway, Whole

A traditional Austrian baked good that makes the perfect snack! We're shaking up a classic by topping our sourdough rolls with both poppy seeds and the finest caraway seeds. Although the braiding might seem tricky to begin with, you'll be sure to get the hang of it by the next time!

Ingredients 4 Portions

500 gWheat flour 700, smooth
100 gSpelt flour 700, smooth
300 mlWater
200 gWheat sourdough, mature
1 tbsp.Poppy seeds
10 gTable Salt
1 tsp.Caraway, Whole

Preparation

1
Combine all the ingredients for the dough in a bowl and knead until the dough comes away from the sides of the bowl.
2
Then cover the dough and leave to rise in a warm place for 4 hours.
3
After the dough has rested, place on a floured work surface and divide into pieces that are all roughly the same size.
4
Shape by hand into strands and braid, then leave to rise for another hour. Meanwhile, preheat the oven to 220°C (482°F).
5
Before baking, sprinkle the rolls with water followed by poppy seeds or caraway seeds, then bake for around 15 to 20 minutes at 220°C (428°F).