John Myers
Ingredients for 1 servings:
- 100 g wholemeal emmer flour
- 100 g einkorn wholemeal flour
- 500 g spelt flour type 630
- 100 g wholemeal spelt flour
- 100 g wheat flour type 550
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 20 g sesame, black
- 10 g flaxseed
- 2 packets of dry yeast
- 20 g salt
- 1 pinch(s) of sugar
- n. B. Caraway powder
- 20 g butter
- 100 g yogurt, 3.5%
- 550 ml water
- some flour for the work surface
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes
baked with ancient grains
Roast the sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds in a pan without fat until they begin to smell, then remove from the heat. Pour the yogurt into a measuring jug and add water to make about 600 ml. Stir in all ingredients and knead into a dough. Let it rise for 1-2 hours, until the dough has increased significantly in volume. Form rolls with floured hands. If the dough is still sticky, add a little more flour until it is easy to work with. Place the rolls on two baking sheets lined with baking paper and bake at 200 degrees Celsius (top/bottom heat) for about 15-20 minutes. A roll weighing approximately 90-95 grams will yield 17-18 rolls.
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