Summary

Ingredients

• 350 g flour, (wholemeal spelled flour)
• 150 g spelled flakes, fine
• 250 g flour, (spelled flour 630)
• 20 g poppy seeds
• 30 g flaxseed, crushed
• 30 g sesame seeds, unpeeled
• 30 g pumpkin seeds
• 30 g sunflower seeds
• 3 teaspoons salt
• 1 pack dry yeast
• 500 ml water, lukewarm
• 1 tablespoon olive oil
• 10 g poppy seeds
• 10 g sesame seeds, unpeeled

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Instructions

1. Knead a smooth yeast dough from the specified ingredients. Cover with a clean cloth and let rise in a warm place for about 1.5 hours. The dough should have roughly doubled in volume after proofing.
2. Now take the dough out of the bowl and knead once on a floured surface (put your fist in!), Then knead thoroughly. Then divide into 14 equal pieces and quickly grind each of them into a round bun. That means, knead and pull the dough and at the same time look round.
3. Place the rolls on a baking tray lined with baking paper and brush with water. Make a small cut in the middle with a sharp knife and finally sprinkle the surface with poppy and sesame seeds as desired.
4. Cover the dough pieces with a clean cloth and let rise again for about 45 minutes.
5. Bake in the preheated oven at 200 ° C top and bottom heat for approx. 35 minutes. Then place on a grid to cool down.
6. A total of 65.5 p. / With 14 rolls 1 roll has 5 p.
7. A bread roll was enough for me personally for breakfast. They are very substantial, but also very tasty and have a lot of healthy fat and fiber.