Multigrain Seeded Rolls
The perfect crunchy, fluffy multigrain rolls - these are my favorite recipe and the most clicked one as well!
Portionen: 15
Utensilien
- Bowl
- Knife
- Baking tray
- Baking paper
Zutaten
- 100 g seeds sunflower seeds, pumpkin seeds...
- 700 ml water
- 1 pckg. dry yeast
- 500 g spelt flour
- 100 g wholemeal spelt flour
- 150 g rye flour
- 1 tbsp caraway seeds
- 1 tbsp bread spice mix
- 1 tbsp "Brotklee" - Southtyrolean bread spice
- 2 tbsp salt
Zubereitung
- Soak the seeds in 200 ml boiling hot water and let them sit for 30 minutes.
- Dissolve the yeast in the remaining 500 ml water. Add to the seeds and add flour and spices as well. Knead for approx. 1 minute and add the salt. Knead until you've got a smooth, very soft dough. Cover and let the dough rest at room temp. for approx. 1 hour.
- Shape into rolls or cut into triangles. Let them rest on baking paper while you preheat the oven to 230 °C with the baking tray in it.
- Bake for 20 minutes until they have a nice crust.
Tipps
By soaking the seeds in hot water before adding them to the dough, they will soften and the bread will be less dry because they won't soak up the water from the finished dough while baking.