Panini-style seed rolls

Ingredients for 1 servings:

• 160 g wheat flour type 550
• 160 g water
• 2 g yeast
• 50 g sunflower seeds
• 40 g sesame seeds
• 40 g flaxseed
• 40 g oat flakes
• 18 g salt
• 200 g water
• 250 g wheat flour type 550
• 250 g wheat flour type 1050
• 100 g whole wheat flour
• 250 g water
• 10 g yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours 50 minutes

For the starter, mix the ingredients well, cover with plastic wrap, and let stand at room temperature overnight (about 12 hours). For the soaking piece, toast the seeds one by one in a pan without oil. Place the seeds in a bowl and mix with the salt, add the water and stir in. Cover with plastic wrap and let stand overnight. For the dough, mix the flours, add the remaining ingredients, the starter and the soaking piece, and knead into a smooth dough. Cover and let rise for 2 hours, folding the dough once after 40 and 80 minutes. Place the dough on a well-floured work surface and flatten slightly (do not knead!), then stretch it into a rectangle. Using a dough scraper, divide the dough into 12-16 pieces (triangles or rectangles) and place on the baking sheet. Cover and let rise for another 1.5-2 hours. Preheat the oven to 220 degrees Celsius in good time. Place the rolls in the oven, well-steamed, and bake for 10 minutes. Then reduce the temperature to 200 degrees Celsius and bake for another 10 minutes.