Wholemeal rye sourdough knots with nutty tomato pesto

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I wanted to bake bread since several days but was bored of the idea of baking just a normal bread. Then I had the idea to make a filled kind of bread roll. That’s when this recipe for rye sourdough knots was born. I used wholemeal rye flour in a yeast and sourdough dough to make it wholesome. If I work with flours containing gluten I usually use wholemeal flours. These pretty knots are crunchy on the outside but soft and filled with sweet tomato pesto inside.

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If using yeast, the dough should be allowed to rise for several hours to make it easier to digest. The little yeast cells can convert more sugar and starch with a longer rising time and fluff up the dough much better. So it’s good to have enough time while baking.

For the pesto I used sun-dried tomatoes, basil, pine nuts and brazil nuts. It makes for a wonderful nutty and sweet pesto going perfectly with the rye sourdough.

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Wholemeal rye sourdough knots with nutty tomato pesto

Servings: 9

Ingredients

  • 500 grams wholemeal rye flour
  • 1 envelope of active dry yeast (9 grams)
  • 1 1/2 tbsp sourdough extract
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • 350 ml lukewarm water

For the pesto

  • 3 tbsp pine nuts
  • 2 tbsp sesame seeds
  • 6-8 brazil nuts
  • a handful of fresh basil leaves
  • 1 tsp paprika powder
  • 1 tsp oregano
  • 8 tbsp olive oil
  • 2 tbsp tomato paste
  • 6-7 sun-dried tomatoes in olive oil
  • Salt and black pepper

Instructions

  1. Mix rye flour, yeast, sourdough extract and salt in a large bowl. Add olive oil and maple syrup. Slowly add the water while kneading by either using a kitchen machine or your hands. Knead into a elastic dough, then continue kneading for at least 10 minutes on a floured surface. Roll into a ball and place into a bowl. Cover and let rise for 2-3 hours until doubled in size.
  2. In the meantime prepare the pesto. Process all ingredients in a food processor until you have a creamy consistency.
  3. Preheat oven to 200°C/375°F fan oven. Line a baking sheet with baking parchment.
  4. Knead the dough again on a floured surface then roll out into a rectangle. Brush the pesto evenly on top and then fold the dough over. Cut into 9 strips and twist them with your hands. Shape into knots and place onto the baking sheet. Bake at 200°C/375°F on the middle rack for 5 minutes then lower the temperature to 160°C/320°F and bake for 20-25 minutes. Let cool and enjoy!
  5. Tip: Place an oven-proof dish filled with water at the bottom of the oven to make the rolls more crunchy.

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