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.
Gradually pour in the water and oil.
Knead into a smooth dough using a stand mixer.
Ingredients
650 g wholegrain spelt flour, 150 g mixed seeds, 1 tsp salt, 14 g dried yeast, 450 ml water, 2 tbsp oil
Start the special programme “Prove dough” at 35 °C and leave the dough to prove for 30 minutes.
Divide the dough into approx. 60 g pieces and put them on the universal tray, leaving some space between them.
Start the special programme “Prove dough” at 30 °C and leave to prove for another 15 minutes.
Once proved, remove the universal tray with the rolls.
Start the “Wholegrain spelt rolls” programme and follow the steps.
Cut into the rolls, moisten them with water using a pastry brush and sprinkle with sunflower seeds as desired.
Once the BORA X BO has heated up, place the food in the middle of the oven.
Ingredients
2 tsp sunflower seeds
Remove the baked rolls, leave to cool briefly and serve.
364.22
14.14 g
8.75 g
56.43 g
