John Myers
Ingredients for 1 servings:
- 250 g wholemeal spelt flour
- 30 g oat bran
- 55 g sunflower seeds
- 5 g salt
- 4 g dry yeast
- 10 g extra virgin olive oil
- 215 g water
- some coconut oil for the mold
- some oat flakes for the mold and for sprinkling
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 25 minutes
from a bread roll wreath mold
Place all ingredients in a mixing bowl and knead into a smooth dough for 3-4 minutes (best with a food processor, alternatively with the dough hook on a hand mixer). Cover the bowl with a damp cloth and let the dough rise until doubled in size. This will take 40-60 minutes, depending on room temperature. Remove the dough from the bowl and fold it over once. The dough will be a bit sticky, but that’s okay. Brush a bread ring pan with coconut oil and sprinkle with oatmeal. Spoon the dough into 8 portions, divide it between the wells of the pan, and smooth it out with wet fingers. Spray with a little water and sprinkle with some oatmeal. Place the lid on the pan and let the dough pieces rise for another 15-20 minutes. Preheat the oven to 200°C (top/bottom heat). Place the pan in the center of the oven. After 40 minutes, remove the lid and finish baking the rolls, for a total of 45-50 minutes. Test with a skewer. Let the rolls cool slightly in the open pan, then remove them from the pan and let them cool on a wire rack.
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