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Breakfast – Sunflower Seeds – Rolls

5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Breakfast - sunflower seeds - rolls

  • 10 g Yeast, fresh
  • 250 g Spelt flour 630 + a little more
  • 100 g Sunflower seeds
  • 5 g Salt
  • 1 tsp Barley malt extract
  • 180 ml Water, lukewarm

Instructions
 

  • Crumble the yeast and pour 50 ml of lukewarm water into a mixing bowl (food processor). Stir for 5 minutes. Add the spelled flour, sunflower seeds, salt, barley malt extract and the rest of the lukewarm water (130 ml).
  • Work everything together into a smooth dough. If it sticks, add a little more flour. Then put in a warm place and cover and let REST for 30 minutes. Then form rolls from the proofed dough, each weighing 85 grams.
  • Layed out on the baking sheet with parchment paper or, as I did, on the greased (magic stone). Cover these again, let GO for another 30 minutes. In the meantime, preheat the oven to 250 degrees top / bottom heat.
  • Put the whole thing in the bottom rack and bake for about 20 minutes. Then take it out carefully and let it cool down.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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