John Myers
Rolled Poppy Seed Bread
The perfect rolled poppy seed bread recipe with a picture and simple step-by-step instructions.
- 50 g Yeast fresh
- 4 deciliter Milk
- 2 tbsp Melted butter
- 6 deciliter Rye flour fine
- 6 deciliter Wheat flour
- 1 tsp. Salt
- 1 tsp. Painted anise
- 2 tbsp Poppy
- Dissolve the yeast in the lukewarm milk. Add 1 tablespoon of melted butter. Mix rye flour, salt, anise and almost everything in wheat flour. Add the yeast milk and knead everything into a smooth dough. If necessary, add a little more wheat flour.
- Cover the dough with plastic and let rise in a warm place for a good 30 minutes.
- Roll out the dough approx. 30 x 35 cm. Brush the rolled out dough with the remaining butter, sprinkle with the poppy seeds and roll up.
- Place the bread on a parchment-lined baking sheet. Brush with water and sprinkle some poppy seeds on top. Cover the bread again and let rise for a good 15 minutes.
- Preheat the oven to 220 degrees and bake on the middle rack for about 25 – 30 minutes.
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