John Myers
Breakfast – Sunflower Seeds – Rolls
The perfect breakfast – sunflower seeds – rolls recipe with a picture and simple step-by-step instructions.
Breakfast – sunflower seeds – rolls
- 10 g Yeast, fresh
- 250 g Spelled flour 630 + a little more
- 100 g Sunflower seeds
- 5 g Salt
- 1 tsp Barley malt extract
- 180 ml Water, lukewarm
- 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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