Sourdough starter: dissolve the yeast in warm water, mix well with the flour, keep stirring for 5 min., then knead vigorously for further 5 min. Cover with cheesecloth and leave in a warm place (30 °C) for 1 hour.
Completion: mix the sourdough with the other ingredients to form a soft dough; dust with rye flour and leave for 10–15 min. Divide into 10 pieces of similar size and form small rolls - 80–100 g, arrange on an oven tray covered with baking paper either in pairs or singly, allow to swell for 30–45 min., then bake in a pre-heated oven at 220° C for approx. 25 min.