Spicy Buns

Ingredients

• 1 tsp coriander (ground)
• 1 tsp caraway (ground)
• 400 g rye flour
• 800 g wheat flour
• 42 g yeast (1 cube)
• 350 ml lukewarm water
• 350 ml buttermilk
• 1 tbsp salt
• 1 tsp sugar
• 8 tbsp olive oil
• 50 g black olives
• 50 g walnuts
• 30 g hazelnuts
• 20 g pine nuts
• 1 onion
• 1 Garlic clove
• 2 tbsp parsley (finely chopped)
• 1 tsp rosemary leaf (finely chopped)
• 30 g sun-dried tomatoes
• 1 tbsp dill sprigs (finely chopped)
• 0.5 tsp dried thyme
• 0.5 tsp dried sage
• 50 g sunflower seeds
• 60 g Parmesan (freshly grated)
• flour (for work surface)
• butter (for baking sheet)
• 1 tbsp poppy seeds

Instructions

1. 1.

   Dissolve the yeast in 4 tbsp of lukewarm water with 1 tsp sugar, then combine with both flours, salt, caraway, coriander, olive oil and buttermilk in a mixing bowl; knead with dough hooks until smooth, adding flour or water as needed. Cover and let rise for 1 hour at warm place.

2. 2.

   For the filling: pit and chop olives. Chop nuts and pine nuts separately. Dice onion finely. Press garlic through a press. Dice sun‑dried tomatoes. Sauté onion in ½ tbsp olive oil until translucent, add garlic, parsley and rosemary, cook briefly, remove from heat and cool. Mix dill, thyme and sage.

3. 3.

   Knead dough on floured surface, shape into a roll and divide into eight equal pieces. Knead one piece with olives. Knead another with walnuts and sunflower seeds. Knead a third with hazelnuts and pine nuts. Knead a fourth with half of the onion‑herb mixture. Knead a fifth with the other half of the onion‑herb mixture and sun‑dried tomatoes.

4. 4.

   Knead a sixth with half of the dill‑sage mix, and an eighth with the remaining dill‑sage mix and half of the Parmesan.

5. 5.

   Shape each of the eight pieces into rolls, cut into seven equal parts, form small round buns, place on greased baking trays, brush with water and score in grid and star patterns.

6. 6.

   Sprinkle the dill‑sage buns with poppy seeds and the cheese‑herb buns with remaining Parmesan.

7. 7.

   Cover buns and let rise for about 30 minutes. Preheat oven to 200°C and bake portions in 20–30 minutes, remove and cool on wire rack.