Cabbage buns

Sauerkraut gives these buns a phenomenal taste… and a mixture of black and white flour tastes even better…

Preparation steps

Finely chop the sauerkraut, rinse with cold water and leave to strain nicely
Mix the yeast with lukewarm water and a spoonful of sugar and let it rise
Mix flour, black flour, salt, baking soda and another tablespoon of sugar
Add the leftover yeast, sauerkraut, sour milk and oil and knead a soft dough (the dough will stick a little, if you think you need more flour, feel free to add)
Coat the dough with oil and let it rise until it doubles in volume like this
Press the dough with your hand, then add a little dough and make small balls (coat your hands with oil so that the dough does not stick)
Cut with a knife like this and coat with egg yolk, put a teaspoon of melted margarine and sprinkle with sesame seeds
Let it come again
Bake at 180 degrees until golden brown
Good apetite

Ingredients

300 gr.whole wheat
600 gr.white flour
200 ml.lukewarm water
2 1/2 teaspoonsdry yeast
2 tbspsugar
1 teaspoonsalt
2 tbspoil
3 tablespoons fullsour milk
1 salt (from 2.5 dl.)chopped sauerkraut
1/2 teaspoonbaking soda

Coating

60 gr.margarine (melted)
1egg yolk

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