Summary

Ingredients

For the dough: (pre-dough)

• 150 g rye meal (whole rain)
• 100 ml water, warm
• 10 g yeast

For the dough: (main dough)

• 200 g rye meal (whole rain)
• 250 g wheat flour, type 1050
• 200 ml water, warm
• 25 g butter, soft
• 10 g yeast
• 30 g sunflower seeds
• 1 tablespoon honey
• 5 g bakin malt
• 15 g salt

For the set:

• 3 tablespoon sunflower seeds
• 2 tablespoon sesame seeds
• 2 tablespoon poppy seeds
• 1 egg (s), whisked with a little milk, or 2 tablespoons soy flour with 4 tablespoons water

Print Recipe Pin Recipe

Instructions

1. Pre-dough:
2. Mix all ingredients with the food processor and let rise for 30 minutes.
3. Main dough:
4. Add the ingredients to the pre-dough and knead well for about 10 minutes.
5. The dough should be a little stickier than normal yeast dough so that the rolls don`t get dry later after baking. Let the dough rest in a warm place for 30 minutes.
6. After the resting time, knead the dough again briefly.
7. Dust the work surface with flour and roll the dough into a sausage, cut off 12 pieces of dough and grind into rolls.
8. Garnish:
9. Brush the top and bottom of the rolls with the egg-milk mixture or the soy flour-water mixture and place the underside of the rolls in sunflower seeds, the top of the rolls in a poppy seed-sesame mixture. Cut the bread roll lengthways with a knife approx. 2 cm deep
10. Preheat the oven to 50 ° C. Place the rolls on a baking sheet lined with baking paper, sprinkle with a little water and place in the oven for 30 minutes. After that, the rolls should have increased in volume. Take the rolls out of the oven.
11. Preheat the oven to 200 ° C. Place the rolls in the oven and spray again well with water so that a spray mist arises in the oven. Repeat this process later if necessary.
12. After about 10 minutes, reduce the temperature to 180 ° C and continue baking for another 20-25 minutes.
13. Total baking time 30-35 minutes.