Wholemeal rye sourdough knots with nutty tomato pesto

by Kam


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.


Wholemeal rye sourdough knots with nutty tomato pesto

Servings 9


  • 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


  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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