Kornspitz is an Austrian bread often found in  bread baskets. They are similar to Stangerli or pretzels. I re-worked this batch with fantastic heritage grains and a wheat sourdough. Served with a spread of butter, ham and or cheese, mmmm.

Kornspitz with sourdough

 —————-

spelt

 100g rye whole grain flour

 50g seed mixture (flaxseed, sesame, sunflower,)

 10g salt

 150-200g of water

 300g sourdough (rye / or spelt)

 Mix everything and knead about 30 minutes. Let it rest after kneading everything again

 divide the dough into 8-10 balls of dough, roll out each of these dough balls and roll up like a \ “strudel \” in seeds of best roasted sesame seeds and put on a plate let it go for another 30 minutes then make some longitudinal cuts with a sharp knife

 bake at 200 ° C for about 20 to 30 minutes pour a cup of water on the bottom of the oven