Recipes
134
Seeded rolls
Preparation time: 120–130 minutes
10 rolls
Ingredients
1 cube of fresh yeast (42 g)
1 tsp molasses
1 tbsp malt extract
300 ml lukewarm water
150 g dark rye flour
450 g strong white flour
2–3 tsp salt
75 g sourdough
To sprinkle on top
3 tbsp each of linseed, sesame seeds
and sunflower seeds
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast with the molasses
and the malt extract in the lukewarm
water.
Mix the rye flour, strong white flour and
salt and then add the sourdough. Add
the malted water and knead until you
get a smooth dough. Cover and place
in the oven to prove for approx. 30–
45 minutes using Conventional heat at
35 °C.
Mix the linseed with the sesame seeds
and the sunflower seeds.
Lightly knead the dough and shape into
10 rolls. Brush the rolls with water and
dip the tops into the seeds. Place the
rolls on the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for 30–40 minutes
using Conventional heat at 35 °C. Then
bake until golden.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 1
Temperature: 190–200 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–30 minutes
Tip
For a spicy variation add 1/2 tsp mixed
spices (e.g. star anise, coriander and
cumin).
