{"id":1544,"date":"2016-09-29T10:04:21","date_gmt":"2016-09-29T10:04:21","guid":{"rendered":"https:\/\/lotustoertchen.de\/?p=1544"},"modified":"2016-10-17T20:07:19","modified_gmt":"2016-10-17T20:07:19","slug":"wholemeal-rye-sourdough-knots-with-nutty-tomato-pesto","status":"publish","type":"post","link":"https:\/\/lotustoertchen.de\/en\/wholemeal-rye-sourdough-knots-with-nutty-tomato-pesto","title":{"rendered":"Wholemeal rye sourdough knots with nutty tomato pesto"},"content":{"rendered":"

\"roggenknoten5\"<\/p>\n

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.<\/p>\n

\"roggenknoten4\"<\/p>\n

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.<\/p>\n

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.<\/p>\n\n\t\t