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Vegan wholemeal rolls

updated

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Ingredients for 1 servings:

  • 500 g spelt flour, possibly wholemeal
  • 80 g sunflower seeds
  • 330 ml water, possibly less
  • ½ cube of yeast, fresh
  • 1 pinch of salt
  • 1 pinch of sugar or 1 dash of agave syrup
  • Flour for the hands

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

with sunflower seeds

Knead all ingredients together by hand and let the dough rest in a warm place for about 30 minutes. Note: If you don’t use whole-wheat flour, you’ll need less water! Place baking paper on the baking sheet. If desired, scatter small heaps of sunflower seeds on the baking paper. With floury hands, form the dough into rolls. Place the dough pieces on the sunflower seeds and let them rise for another 15 minutes. Set the oven to 180°C (fan oven, top/bottom heat: 200°C) and place the rolls in the oven while it’s preheating. Bake for 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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