John Myers
Ingredients for 1 servings:
- 350 ml water
- 1 ½ tsp salt
- ½ tbsp malt coffee
- 50 g sourdough powder
- 170 g rye flour, type 1150
- 270 g spelt flour, type 630
- 150 g grain, crushed 5-grain mixture
- 1 packet of dry yeast
- e.g. linseed, sesame, sunflower seeds, poppy seeds
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes
The bread maker makes the dough
Pour the water into the bread pan and add all ingredients up to the yeast in the order listed. Start the dough program. Then remove the dough, shape the rolls, and place them on a baking sheet lined with baking paper. Cut them lengthwise with a sharp knife. Cover with a cloth and let rise for 15 minutes. Then brush the top with water and lightly press in the linseed, sesame, etc., if desired. Bake in a preheated oven at 180 degrees Celsius (convection oven) for about 25 minutes. I also place a shallow bowl of water on the bottom rack. This makes 9-10 rolls for me.
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