Dark rolls – quick, crispy and very tasty

Ingredients for 10 servings:

• 100 g wholemeal rye flour
• 100 g wholemeal spelt flour
• 100 g wheat flour type 550 or 1050
• 100 g spelt flour type 630 or 1050
• 3 ½ g dry yeast
• 10 g salt
• ½ tsp sugar
• 1 tbsp beet syrup or honey
• 275 ml water
• 1 tbsp apple cider vinegar
• 3 tbsp pumpkin seeds
• 3 tbsp sesame or poppy seeds to taste
• 3 tbsp sunflower seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 50 minutes

As good as from your favorite bakery!

The night before, mix all the dry ingredients together, then knead the syrup, vinegar, and water for a few minutes using a hand mixer fitted with a dough hook. Loosely cover the bowl and let it rest in a cool room overnight. In the morning, sprinkle a baking sheet lined with baking paper with half a tablespoon of seeds in ten places. Reserve the rest for sprinkling on the rolls. Preheat the oven to 250°C (top/bottom heat) and place a bowl of water on the bottom of the oven. Pour the dough onto a floured surface, but don’t knead it any further. Sprinkle a little flour over the dough, then divide it into ten pieces using a spatula. Work the dough pieces downwards into a round to create tension at the top. I work the dough pieces across the surface, rotating them with the spatula. Place them on the baking sheet on the seeds. Once all the rolls are on the baking sheet, sprinkle some water over them with a spray bottle, then distribute the remaining seeds evenly. The oven should be hot by now. Place the tray in the bottom middle and bake the rolls for 20 minutes.