Summary

Ingredients

For the dough:

• 400 g spelled flour type 630
• 100 g wholemeal spelled flour
• 0.5 ½ cube fresh yeast
• 12 grams sugar
• 8 g salt
• 150 ml milk
• 150 ml water
• 40 ml vegetable oil, neutral (preferably safflower oil)

For painting:

• 1 egg (s)
• 2 tablespoon heavy cream

To sprinkle:

• some sesame

Also:

• Flour for the work surface

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Instructions

1. First mix the water and milk. Use hot water for milk from the refrigerator so that the liquid is pleasantly warm (approx. 35 ° C). Put all the ingredients for the dough in a mixing bowl in the order shown. Knead with the food processor for several minutes until a smooth, elastic dough is formed that no longer sticks to the edge of the bowl. Cover and let rise for about an hour.
2. Tilt the dough onto the lightly floured work surface without kneading again. With a dough card or similar. Divide into eight roughly equal pieces (about 110 g). Fold each piece of dough all around until you have a nice curve with a smooth surface. Place the seam down on a baking sheet lined with baking foil or baking paper and turn the small ball of dough a little with the cupped hand. Don`t put them too close together! The eight pieces just fit on the tray, but bake together in a few places. We don`t mind. But if you want to make sure that nothing sticks together afterwards, you have to use two sheets. Cover again and let rise again for about 30 minutes.
3. As soon as the rolls have risen nicely, whisk the egg with the cream and brush the rolls with it. Finally, sprinkle some sesame (I like to use the black one) over it.
4. Put the tray in the middle of the (cold) oven. Place an ovenproof bowl with hot water on the bottom of the oven. Bake at 200 ° C top / bottom heat for about 25 minutes (or until the buns are golden brown).
5. Remove, let cool on a wire rack and then fill to taste.
6. 600 Kcal per serving