Bread Roll Sun, Run Cold
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 750 g flour, wheat flour type 1050
- 375 ml water
- 15 g yeast, fresh, 1 teaspoon liht bakin malt
- 15 g salt
- Cornstarch
- 1 teaspoon spice mix for bread, freshly ground
- 1 pinch black clover
- sesame
- linseed
- Poppy
- Pumpkin seeds
- Sunflower seeds
Print Recipe
Pin Recipe Instructions
- The night before: Dissolve the yeast in lukewarm water. Mix flour with salt. Add the yeast solution, baking malt, Schabziger clover and the bread spices. Knead the dough well in the food processor or by hand. Then let it rest for 30 minutes at room temperature. Then knead again briefly by hand, divide the dough in half, turn 1 half into a roll and cut it into 6 equal parts. Shape the pieces into round rolls in your hand and place them next to each other in a buttered cake or tart pan (I always use a round silicone baking mold, which I don`t need to butter). Then slide the mold into a large plastic bag, inflate and clip it shut and put it in the refrigerator overnight. On the baking day: Make a mixture of starch and water. To do this, you mix the starch with cold water and stir it in boiling water. With it you can brush bread and rolls just before baking to get a nice shine or if you want to sprinkle the baked goods with seeds so that they stick better. The remains of this mixture can be kept in a container with a lid and used again. Put the mold out of the refrigerator and let it stand briefly at room temperature. Before baking, brush the rolls with the cooled mixture of cornstarch and water. Sprinkle different seeds, depending on your taste. Preheat the stove to 200 ° C and bake the rolls for approx. 40 - 45 minutes on top / bottom heat.
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