Summary
| Prep Time | 20 mins |
| Cook Time | 23 mins |
| Total Time | 43 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 cup spelled = 250 g, grind
- 1 cup rye = 250 g, grind
- 50 g flaxseed, with rind
- 50 g sesame seeds, unpeeled with rind
- 1 teaspoon caraway seeds, with grind
- 1 teaspoon coriander, with grind
- 1 bag baking powder, for 500 g flour
- 2 teaspoons salt
- 1 tablespoon sunflower seeds
- 420 g mineral water, - 450 carbonated water
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients and add 420 g of carbonated mineral water, and stir on medium level, depending on how soft you want it, add the rest of the water, if it is quite thin, stir for 2-3 minutes, otherwise you should knead for 10 minutes are from the machine. Shape approx. 10-11 rolls from the dough with wet hands, place on a baking sheet lined with baking paper.
- Bake rolls preheated at 190 ° C top and bottom heat for approx. 20-23 minutes, needle test.
- Can be cut open lukewarm.
- Own recipe
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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