Seeded rolls
Makes 10
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
Top with
3 tbsp each of linseeds, sesame seeds
and sunflower seeds
Method
Dissolve the yeast together with the
molasses and malt extract in 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.
45 minutes using Conventional heat at
35 °C.
Mix the linseeds 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 a baking tray or a perforated
baking tray. Cover and place in the
oven to prove for a further 45 minutes
approx. using Conventional heat at
35 °C. Then bake until golden.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
i
Temperature
190–210 °C
Amount of water
approx. 150 ml
Shelf level
2
1st burst of steam
After placing food
in oven
Duration
25–30 minutes
Tips
For a spicy variation add 1/2 tsp mixed
spices (e.g. star anise, coriander and
cumin).
Recipes
124
