Loose Whole Grain Rolls with Carrots and Sunflower Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 400 g wheat flour (whole rain) or whole spelled flour
- 100 g wheat flour or spelled flour, type 405 or 550
- 25 g wheat luten
- 20 g yeast, fresh
- 320 ml water, lukewarm, possibly a little more
- 10 g sea salt
- 1 teaspoon sugar beet syrup
- 15 g butter
- 300 g carrot (s), coarsely rated
- 100 g sunflower seeds, lihtly roasted
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour and the glue in a bowl, make a well in the center and pour the water into it. Crumble in the yeast and mix with the turnip tops to form a soft pre-dough. This works best with a fork. Always stir a little flour from the edge into the dough until the consistency is right. Cover the bowl and let the steamer rise for 25 minutes.
- In the meantime, melt the butter in a large pan and steam the shredded carrots in it for about 5 minutes so that the carrots lose some liquid.
- Add the shredded carrots, the sunflower seeds and the salt and knead everything for 10 minutes. I use the food processor for this.
- Cover the bowl with foil and also with a cloth and let the dough rise for 30-40 minutes.
- Turn the dough out onto a floured baking board and knead again briefly. Cut 70g heavy rolls and let them rest for a moment on the edge of the board.
- In the middle of the board, move the flour aside. At this point turn the buns into round buns in the cupped hand. Place on a tray 3-4 cm apart (I use a pastry tray or a normal tray with a baking mat). Cover with a floured foil and let rise for another 20-25.
- Moisten well with a flower syringe and put in the oven at 230 degrees. Pour a cup of hot water on the bottom of the oven and close the oven door immediately. Turn down to 200-210 degrees after five minutes and finish baking in another 20 minutes.
- (In my old oven I started with 250 degrees and finished baking at 220 degrees. My current stove is much hotter. At 230 degrees it is real 230 degrees. If you have a weak oven, you have to start a little hotter.)
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