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Breakfast bread rolls with spelt
20 m active | 7 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 309
  • Fat about 8g
  • Carbohydrates about 47g
  • Protein about 12g
This is needed
This is needed for 8 piece
Starter dough
  • 0.5 tbsp spelt flour
  • 1 tsp maple syrup
  • 60 ml water
  • 1 parcel sourdough powder (10 g)
  • 150 g buckwheat flour or rye flour
  • 350 g wholemeal spelt flour
  • 35 g quinoa flakes
  • 3 dl water, lukewarm
  • 50 g sunflower seeds
  • 1 tbsp poppy seed
  • 1.5 tsp salt
Shaping and garnishing
  • 25 g sunflower seeds
  • 1 tbsp poppy seed or sesame seeds
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And that's how it's done
And that's 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.
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.