Healthy baking: Two-seed rolls with wholemeal and spelt flour

Two-seed rolls are on a wooden board, next to bowls with sesame and sunflower seeds, as well as other baking utensils.

L'Alfred's Vitamin D dry yeast in 18x9g sachets

easy

prep time 15 minutes

total time 12 hours and 30 minutes

Ingredients

400 g spelt flour type 630
100 g wholemeal flour
340 ml water
12 g salt
9 g dry yeast
½ tsp sugar
3 tsp sesame seeds
2 tsp sunflower seeds

Healthy baking: Two-seed rolls with wholemeal and spelt flour

It’s healthy on the breakfast table today: these two-seed rolls with wholemeal and spelt flour are not only rich in fibre and protein, but also incredibly tasty. The combination of wholemeal and spelt flour provides a pleasant texture, while sesame and sunflower seeds add a nutty flavour and extra nutrients.

The best thing about them is that they are easy to prepare and only require a few ingredients. The dough is prepared the evening before in just a few simple steps and can then be conveniently left in the fridge overnight. The next morning, the rolls just need to be shaped and baked. Delicious and nutritious wholemeal seed rolls are on the table in no time at all.

Instructions

Mix all the ingredients together in a large bowl and knead into a homogeneous dough for approx. 5-10 minutes.
Place the dough in a large bowl and leave to rise overnight in the fridge for approx. 12-13 hours.
On the day of baking, carefully remove the dough from the bowl and slide it onto a well-floured baking tray or baking mat. Carefully detach the dough from the edge and press in as little as possible so that the dough remains airy.
Now, without kneading the dough first, cut off 8 pieces of dough of approximately the same size and place them on a floured baking tray. Make deep cuts in the rolls so that the moisture can escape during baking.

Bake it

Preheat the oven to 220 top/bottom heat and boil hot water at the same time.
Place the hot water in an ovenproof dish on the base of the oven and immediately afterwards place the baking tray with the dough pieces in the oven.
After 5 minutes, carefully remove the bowl with the hot water from the oven and set aside.
After a further 5 minutes, reduce the temperature to 200° top/bottom heat and bake the rolls for a further 5-10 minutes until golden brown.
To bake the rolls in advance, switch off the oven early and freeze the rolls once they have cooled. To defrost, the rolls can be refreshed for 5-10 minutes at 175° convection, depending on whether the rolls come straight from the freezer or have been defrosted beforehand.