Seedlings

Ingredients for 6 servings:

• 200 g spelt flour (wholemeal)
• 100 g wheat flour, type 550 or 1050
• 7 g salt
• 1 tsp, heaped baking malt, or Caro coffee
• ½ sachet of dry yeast
• 215 g buttermilk
• 30 g sunflower seeds
• 25 g flaxseeds, brown and yellow, mixed

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 40 minutes

juicy grain rolls

Preheat oven to 250°C (fan oven). Mix all dry ingredients together. Then add the room-temperature buttermilk and knead into a smooth dough. Cover and let rise in a warm place for about 4 hours. Afterward, stop kneading the dough and carefully slide it onto a floured baking board (or work surface) and lightly flour the surface. Using a dough scraper, cut out 6 roughly equal-sized pieces of dough and place them on a baking sheet lined with baking paper, with the “cutting edge” facing up. Score the dough lengthwise. Switch the oven from fan oven to conventional heat and reduce the temperature to 230°C. Add the rolls. Steam vigorously. Bake for 10 minutes, then reduce the temperature to 200°C and bake for another 20 minutes. Tap the dough to test if it’s sticking.