Gaby's rye rolls

Ingredients for 1 servings:

• 150 g rye meal (whole grain)
• 100 ml water, warm
• 10 g yeast
• 200 g rye meal (whole grain)
• 250 g wheat flour, type 1050
• 200 ml water, warm
• 25 g butter, soft
• 10 g yeast
• 30 g sunflower seeds
• 1 tbsp honey
• 5 g baking malt
• 15 g salt
• 3 tbsp sunflower seeds
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1 egg(s) whisked with a little milk, or 2 tbsp soy flour with 4 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

without sourdough, for 12 rolls

Pre-dough: Mix all ingredients in a food processor and let rise for 30 minutes. Main dough: Add the ingredients to the pre-dough and knead well for about 10 minutes. The dough should be a bit stickier than regular yeast dough so that the rolls don’t dry out after baking. Let the dough rest in a warm place for 30 minutes. After the resting time, knead the dough again briefly. Dust the work surface with flour and roll the dough into a sausage shape. Cut off 12 dough pieces and roll them into rolls. Garnish: Brush the top and bottom of the rolls with the egg-milk mixture or the soy flour-water mixture. Place the bottom of the rolls in sunflower seeds and the top of the rolls in a poppy seed and sesame mixture. Cut the rolls lengthwise with a knife to a depth of about 2 cm. Preheat the oven to 50°C. Place the rolls on a baking sheet lined with baking paper, spray with a little water, and place in the oven for 30 minutes. The rolls should have expanded in volume after this time. Remove the rolls from the oven. Preheat the oven to 200°C. Place the rolls in the oven and spray them again with water to create a mist. Repeat this process later if necessary. After about 10 minutes, reduce the temperature to 180°C and bake for another 20-25 minutes. Total baking time: 30-35 minutes.