for 8 pieces

Starter dough

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

Dough

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

Shaping and garnishing

25 g	sunflower seeds
1 tbsp	poppy seed or sesame seeds

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.

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