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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.
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In the meantime prepare the pesto. Process all ingredients in a food processor until you have a creamy consistency.
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Preheat oven to 200°C/375°F fan oven. Line a baking sheet with baking parchment.
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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!
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Tip: Place an oven-proof dish filled with water at the bottom of the oven to make the rolls more crunchy.