Seed rolls

Ingredients for 1 servings:

• 100 g wholemeal rye flour
• 150 g wheat flour type 550
• 150 g spelt flour type 630 or 1050
• 11 g salt
• 100 g salad seed mix
• 1 packet of dry yeast
• 1 tsp honey
• 1 tbsp apple cider vinegar or balsamic vinegar, light
• 1 pinch(s) of curry powder or caraway powder
• 200 ml water, lukewarm, or a little more if you like
• 2 tbsp oat flakes
• Flour for the work surface

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

for the Omnia oven – a recipe that can also be prepared the evening before

Mix all the dry ingredients. Add the honey, vinegar, and warm water and mix the dough well with a fork until no flour pockets remain. Let the dough rise for about an hour. Fold it occasionally from the outside in to incorporate more air. The dough will be soft, but if you use too little water, the rolls will be dry. After the resting time, place the dough on a floured surface, sprinkle with flour, and divide into eight pieces. Shape these into round rolls with floury hands and place them in the Omnia’s silicone mold, which has been dusted with oatmeal. Sprinkle with oatmeal and let rest for another 10 minutes. Put the Omnia on and set the gas to full power for five minutes. Then reduce the heat to just above the lowest flame and bake the rolls for a total of about 25 minutes. Notes: The dough can also be baked as a round loaf in the Omnia. For this, I increase the rye content to 200 g, the salt to 15 g, and add a little more water. If you’re preparing the dough the night before, you should only use half a packet of dry yeast and mix it with cold water. I then place the bowl in my sink and close the lid. There the dough can rise in peace.