Kornspitz was one of my favorite bread pastries as a child. I have not made them in years and never tried to it with sourdough. For a first try this recipe was a pretty nice success.

Ingredients

Sourdough:

• 75g mature starter
• 110g wholemeal rye flour
• 110g water

Main dough:

• 200g rye flour
• 200g spelt flour
• 250g water
• 10g salt
• 8g bread spice
• 40g crushed/ground linseeds

Optional Topping:

• sesame
• linseed
• sunflower seeds

Instructions

Mix all sourdough ingredients together and let it rest for about 4 hours at room temperature. After that add all ingredients for the main dough and knead them together. (I forgot the autolyze though I hope that does not matter that much as we form the Korspitz afterward). Let it rest for another hour.

Split the dough in 6 portions. The forming process is something that could be done much better than I did here. Though it was the first try and the end product looked ok.

Place a fire resistant bowl of water in the oven and preheat it to 250 degrees. Place the baking goods in the oven for 20 minutes. Afterward remove the water bowl and let them bake for additional 10-15 minutes, or until a nice crust has formed.

Tips

Adding crushed or ground linseed gives an amazing texture and taste to the dough. If you have a four mill you can use it to grind the linseeds. Mix it together with the double amount of rye before milling it. Afterward mill at least a hand full of rye to clean your mill.

Next time…

Autolyze the flour.