Summary

Ingredients

• 70 g yourt, possibly lactose-free, room temperature
• 300 g flour, luten-free, e.., Mix B, bread mix
• 90 g flour, luten-free, e.., Schär, Mix it dark
• 280 ml sparkling mineral water
• 50 ml water, hot
• 30 g yeast, fresh, luten-free
• 20 ml olive oil
• 25 g sunflower seeds, round
• 30 g seeds, e.., Sesame, Chia
• 1 teaspoon salt
• 1 tablespoon cane sugar

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Instructions

1. It is best to prepare the sourdough mixture the evening before:
2. 60 g flour, Mix B bread mix from Schär, gluten-free, 60 g lactose-free yoghurt, 40 ml mineral water (not too cold!) Mix 10 ml hot water and dissolve 10 g yeast in it. Mix all ingredients together well, ideally with a mixer or whisk. Cover with a tea towel and leave in the kitchen overnight. The bowl shouldn`t be too small! I put the whole thing near the warm kettle.
3. It`s best to put 300 g and 30 g of sifted flour on the table for the next morning.
4. On the next day, crumble 20 g of yeast onto the dough, add 1 tablespoon of cane sugar to the yeast and 1 teaspoon of salt aside. Then add 300 g of flour, as well as the ground sunflower seeds.
5. Mix about 240 ml of carbonated mineral water and 40 ml of hot water so that it is lukewarm and add 20 ml of room-temperature olive oil and then pour everything into the bowl over the other ingredients, knead into a very smooth dough. I just worked with the dough hook on the mixer. The dough should come off the edge of the bowl with tears, then it is good.
6. Cover again with the cloth and let stand for about 1 hour.
7. Now preheat the oven to 250 ° C top / bottom heat.
8. Now knead in the last 30 g of flour well (dough hook, mixer), cut approx. 9 - 10 rolls from the dough with a vegetable spoon and place on a baking sheet lined with baking paper.
9. Brush the rolls with the following: Mix 10 g yoghurt with warm water so that it is lukewarm and spread thinly on the rolls with a cake brush. The kernels then stay better on the rolls. Then sprinkle these optionally with sesame, poppy seeds or pumpkin seeds. Cover and let rise in a warm place.
10. Tip: place a taller vessel with hot water on the tray and cover the whole tray with a large linen cloth or foil or, best of all, wrap it in a large bag so that the rolls are not touched) Duration approx. 30 minutes.
11. Squirt a little water into the hot oven and slide the rolls in with a small container of water. For more crust, spray the surface with warm water. You don`t have to, but I only have a laundry sprayer for baking bread rolls, it creates a little more crust. Now lower the temperature and bake at 200 ° C for about 30 minutes.
12. Tastes like a bakery, like normal rolls.
13. Tip: prepare double the amount and freeze. After baking, the crust is wonderfully crispy! Baking also works well on the bun roaster, a few times on medium setting. So you can always eat a fresh, crunchy roll in the morning.