1 kg spelt flour
- 800 g rye flour
- 60 g salt
- 40 g bread spices
- 160 g butter
- 60 g herbs, dried
- 1040 g water, at approx. 30 °C
- 60 g yeast
- 320 g quark
- 100 g parsley, chopped
To prepare
Weigh out all the ingredients carefully and knead together thoroughly for around 8 minutes. Cover the dough with a damp cloth and leave for around 10 minutes. Divide into 100 g pieces, roll into balls and leave for 15 minutes. Halve the balls and shape them into rolls. Weave the rolls together twice and leave to stand for another 20 minutes. Bake on the hot air setting at 210 °C for 10 minutes in the preheated oven. Then turn down the oven and bake for approx. 22 minutes at 190 °C with the hot air setting.
Tip
Serve with salted butter.
Cooking level
Preheated
10 minutes | Hot air setting at 210 °C
Approx. 22 minutes | Hot air setting at 190 °C