Breakfast bread rolls with spelt

Breakfast bread rolls with spelt

Total: 7 hr 50 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 309 kcal
, Fat: 8 g
, Carbohydrate: 47 g
, Protein: 12 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Starter dough

½tbsp spelt flour
60ml water
1tsp maple syrup
1parcel sourdough powder (10 g)

Dough

150g buckwheat flour or rye flour
350g wholemeal spelt flour
35g quinoa flakes
1 ½tsp salt
3dl water, lukewarm
50g sunflower seeds
1tbsp poppy seed

Shaping and garnishing

25g sunflower seeds
1tbsp poppy seed or sesame seeds
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How it's done

Starter dough

Mix together all of the ingredients, allow to rest for approx. 1 1/2 hours until no more bubbles appear on the surface.

Dough

Mix the flour, oat flakes and salt in a large bowl. Add the starter dough and water, work into a dough and knead for approx. 5 mins. until soft and smooth. Add the sunflower seeds and poppy seeds, and knead thoroughly again. Place the dough in a bowl, cover with a damp cloth, and allow to rise to approx. twice its size at room temperature for approx. 6 hours.

Shaping and garnishing

Knead the dough again on a floured surface. Make 8 small balls, flatten them slightly, and place on a tray lined with baking paper. Brush the bread rolls with water and scatter over the sunflower seeds and poppy or sesame seeds. Using a knife, make a small cross in the top of each bread roll.

To bake

Bake for approx. 12-15 mins. on the bottom shelf of an oven preheated to 220°C. Reduce the temperature to 180°C and bake for a further approx. 18 mins.

Remove the bread rolls from the oven and allow to cool on the kitchen counter. Enjoy the bread rolls with home-made jam, nut butter, fruit, pesto, hummus or any other spread of your choice.

Good to know
Shelf life: approx. 3 days in a bread bag.

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