Summary

Ingredients

• 100 g wholemeal rye flour
• 100 g wholemeal spelled flour
• 100 g wheat flour type 550 or 1050
• 100 g spelled flour type 630 or 1050
• 3 ½ g dry yeast
• 10 g salt
• 0.5 teaspoon ½ sugar
• 1 tablespoon sugar beet syrup or honey
• 275 ml water
• 1 tablespoon apple cider vinegar
• 3 tablespoon pumpkin seeds
• 3 tablespoon sesame seeds or poppy seeds to taste
• 3 tablespoon sunflower seeds

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Instructions

1. Mix all dry ingredients together the evening before, then knead the syrup, vinegar and water with the hand mixer and dough hook for a few minutes.
2. Loosely cover the bowl with a lid and leave to rest in a cool room overnight.
3. In the morning, sprinkle a baking tray lined with baking paper in ten places with half a tablespoon of seeds. Save the rest to sprinkle the rolls.
4. Preheat the oven to 250 ° C top / bottom heat, place a bowl of water on the bottom of the oven.
5. Now pour the dough onto a floured surface, but do not knead any more. Sprinkle some flour on the dough, then divide into ten pieces with the dough scraper. Work the dough pieces downwards so that there is tension at the top. I work through the pieces of dough on the surface with the dough scraper.
6. Place on the core on the tray. After all the rolls are on the baking sheet, sprinkle some water on them with a sprayer, then distribute the remaining seeds evenly.
7. The oven should be hot by now.
8. Insert the tray in the lower center and bake the rolls for 20 minutes.