Berlin Billets

For the Berliner Knüppel mix wheat and rye flour. Add the fresh yeast and cover with salt and lard. Knead with the dough hook of the food processor to a smooth dough.

Gradually add enough water to make the dough a firm, smooth dumpling. Cover the dough and let it rise at room temperature for about 1 hour.

Now knead the dough again and form long rolls (billets). Place these buns on a floured baking sheet and let them rise, covered, for another 30 minutes.

Preheat the oven to 180 °C and bake the buns for about 15 minutes.

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