Woiknorze (my fellow countrymen know what's up) are a savory/spiced rye-wheat roll from the German Palatinate region (Pfalz), often munched during the brakes in between the grape harvest...preferably topped with a thick layer of homemade sausage paste (Hausmacher) or cheese. There are several fundamentally different recipes online. This one is adapted from evchenkocht.de (evchenkocht.de/pfaelzer-woiknorze-mit-rettich-butter/). If there are any experienced rye flour bakers out there, I’d appreciate some feedback on my notes. Thanks in advance! Ingredients Pre-ferment / Poolish: 200 g Bread flour / Wheat flour (German type 550) 8 g Baking malt 30 g Yogurt 3 g Fresh yeast 280 g Water, lukewarm Main dough: 100 g High-protein wheat flour / Medium rye/wheat flour (German type 1050) 100 g Whole grain rye flour 10 g Salt ⅔ tbsp Roasted, crushed caraway seeds ⅔ tbsp Roasted, crushed fennel seeds Topping: Roasted caraway seeds Roasted fennel seeds Coarse salt 1. Dry-roast the caraway and fennel seeds without fat. Crudely crush ⅔ of the seeds using a mortar and pestle. Set the remaining whole seeds aside for the topping later. 2. Mix the pre-ferment and let it rise at room temperature for 3–4 hours until clear bubbles form. 3. Add the remaining main dough ingredients and knead for 5–10 minutes. 4. Let the dough rise in the refrigerator for another 3 hours until it has roughly doubled in size. 5. Preheat the oven to 230 °C and shape into oblong rolls (handle as gently/knead as little as possible); place shaped dough pieces onto parchment paper. Sprinkle with the reserved seeds and a bit of coarse salt. 6. Transfer the dough pieces onto a hot baking tray and bake at 230 °C convection. After about 10 minutes, add boiling water to a tray at the bottom to create steam. Bake until the rolls have risen well and turned golden brown on top. 7. Let the rolls cool down completely before eating. Notes (Feedback, explanations, and advice welcome!): Hydration: I went with 70% hydration, plus whatever moisture the 30 g of yogurt adds. This felt like a good compromise because the Woiknorze I remember aren't super open-crumbed/airy, but on the other hand, there's a lot of whole grain in here, which should bind a lot of water (did I get that right?). This was my first attempt at baking with rye flour. The original recipe uses buttermilk instead of water—I assumed to create an acidic environment to keep the amylase activity low? I tried to achieve this here by adding a bit of yogurt and using a pre-ferment. Texture: Still, the interior (crumb) of my rolls felt a bit heavy Proofing Speed: The cold proof in the fridge was actually meant to be overnight—I didn't expect the dough to rise so quickly with just 3 g of yeast. Final Proof: I originally intended to give the shaped rolls a second proof for about 30 minutes (as described in the original recipe), but I preheated the oven too early and thought "screw it :/" Maybe they would have turned out a bit fluffier if I hadn't skipped that step? Unfortunately, my oven delivers 230 °C at best. Maybe a bit more heat could solve a lot of problems too.