Multigrain bread rolls

Category: Pastries / Bread / Cake

Preparation:

Put the yeast and some warm water in a mixing bowl and stir until the yeast has dissolved. Add remaining water, buttermilk and salt and stir.
Add flour, oilseeds and spices and knead for about 10 minutes. Cover the dough and allow it to rest at room temperature until pores form on the surface.
Line two baking trays from the combination steam cooker with baking paper.
Knead dough vigorously one more time. Then divide into 12 pieces and mould them into the desired shape, e.g. triangles. Cover the bread rolls and let them rise again until pores appear on the surface.
Put the trays in the combination steam cooker and bake the bread rolls for about 15 minutes with the professional baking function at 220 °C. Then turn the temperature down to 180 °C and bake for another 15 minutes.
After baking, remove and allow to cool.

20 g yeast

200 ml water

180 ml buttermilk

1,5 tsp salt

300 g wholemeal wheat flour

100 g wholemeal spelt flour

100 g wholemeal rye flour

50 g sesame seeds

50 g pumpkin seeds or sunflower seeds

Nach Geschmack :

1 tsp coriander

1 tsp fennel

1 tsp caraway

1 pinch anise

Gerät: Kombi-Dampfgarer
Funktion: Profi-Backen
Temperatur: 220 °C

Nutritional information

Carbohydrates 349 g

Protein 75 g

Fatt 73 g

Calories / bread units (BU)

Recipe 2421 kcal

Serving 202 kcal

Serving 2,4 BU