|400 g||Rye flour|
|200 g||Wheat Flour Type 405|
Berliner Schusterjungen are hearty rye rolls. Mix rye flour, wheat flour and salt. Press a depression in the middle. Dissolve fresh yeast with a pinch of sugar in 3/8 L lukewarm water. Pour into the well. Mix a soft pre-dough with a little flour from the edge. Cover and leave to rise in a warm place for 15 minutes. Knead in the rest of the flour. The dough should detach easily from the bowl edge. Cover and leave to rise for 45 minutes in a warm place. Form an elongated dough roll. With a dough scraper in 6 Berliner Schusterjungen bread rolls cut. Use your hand to form slightly rectangular Berliner Schusterjungen buns. Preheat baking oven to 220° C. Bake Berliner Schusterjungen buns on the middle rack for 20 to 25 minutes. Then turn in a little rye flour.