14 g Dried yeast
150 g Mixed seeds
2 tbsp Oil
1 tsp Salt
2 tsp Sunflower seeds
450 ml Water
650 g Wholegrain spelt flour
Put all of the dry ingredients in a bowl. Measure out the water and oil, then gradually add the liquid. Knead slowly in a stand mixer with a dough hook until the dough is nice and smooth.
Ingredients
650 g Wholegrain spelt flour, 150 g Mixed seeds, 1 tsp Salt, 450 ml Water, 14 g Dried yeast, 2 tbsp Oil
Leave the dough to prove in the BORA X BO (35 °C, special programme “Prove dough”) for 30 minutes.
After the resting time, divide the dough into equal pieces (about 60 g per roll) and put them on a universal tray, leaving some space between them. Leave the rolls to prove once again in the BORA X BO (30 °C, special programme “Prove dough”) for 15 minutes. Then remove the universal tray with the rolls.
Start the “Wholegrain spelt rolls” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
While the BORA X BO is heating up, cut a cross into the top of each roll, brush with a little water, and sprinkle with spelt grist or sunflower seeds as desired. Once the BORA X BO has heated up, insert the rolls in the middle or bottom of the oven and bake them.
Ingredients
2 tsp Sunflower seeds
364.22
14.14 g
8.75 g
56.43 g
