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.
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.
