Grains
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g spelled flour (whole rain)
- 100 g wheat flour, type 550 or 1050
- 7 grams salt
- 1 teaspoon, heaped baking malt, or Caro coffee
- 0.5 bag ½ dry yeast
- 215 g buttermilk
- 30 g sunflower seeds
- 25 g flax seeds, brown and yellow, mixed
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C (convection).
- Mix the dry ingredients together. Then add the buttermilk at room temperature and knead into a smooth dough. Cover and leave to rise in a warm place for approx. 4 hours. Then do not knead the dough anymore, but let it slide carefully onto a floured baking board (or work surface) and lightly flour the dough surface. Cut off dough pieces of approximately the same size with the dough scraper 6 and place them on a baking sheet lined with baking paper with the cut-off surface turned upwards. Cut the length of the dough pieces.
- Switch the oven from convection to top / bottom heat and reduce the temperature to 230 ° C.
- Shoot the rolls. Swath vigorously. Bake for 10 minutes, then reduce the temperature to 200 ° C and bake for another 20 minutes. Do a knock test.
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