John Myers
Ingredients for 20 servings:
- 300 g whole wheat flour (whole wheat flour)
- 200 g wheat flour type 550, (wheat flour type 550)
- 150 g oat flakes
- 20 g flaxseed
- 20 g sesame seeds
- 20 g pumpkin seeds
- 20 g sunflower seeds
- 20 g poppy seeds
- 1 cube of fresh yeast, 42 g
- 550 ml water, lukewarm
- 3 tsp sea salt
- 1 tbsp olive oil
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
Baked with yeast, quick to prepare
Mix the flours and seeds. Place them in a food processor with the crumbled yeast (without a food processor, it’s better to dissolve the yeast in a little water!). Add water and knead everything well, first on a low speed, then on the highest speed for about 5 minutes (the dough can still be slightly moist; the wholemeal flour will absorb some water). Cover the bowl and let the dough rise for about 2 hours, until it has doubled in size. Then divide the dough into 20 portions and form rolls. Place the rolls on a baking sheet lined with baking paper and let rise, covered, for about 30 minutes. Moisten if desired and sprinkle with seeds. Then bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. The rolls are very flavorful and extremely moist. They are also excellent for freezing and can be quickly baked in the oven after thawing. Those who don’t like yeast can also bake them with half the yeast, but then they will have to rise longer to become just as fluffy.
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