Seed Rolls - Miele H6260BP Operating And Installation Instructions

Seed rolls

Preparation time: 120–130 minutes
10 bread rolls
Ingredients
1 cube of fresh yeast (42 g)
1 tsp. sugar beet molasses
1 tbsp. malt extract
300 ml water, lukewarm
150 g dark rye flour
450 g strong white flour
2–3 tsp. salt
75 g sourdough
To sprinkle on top:
3 tbsp. each of linseeds, sesame seeds
and sunflower seeds
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Stir and dissolve the yeast, molasses
and malt extract in lukewarm water.
Mix the rye flour, strong white flour and
salt and add the sourdough. Then
knead into a smooth dough with the
malt water. Cover and prove in the oven
at 35 °C on Conventional Heat for
approx. 30–45 minutes.
Mix the linseeds, sesame seeds and
sunflower seeds.
Lightly knead the dough and shape into
10 rolls. Brush the rolls with water and
dip the tops into the seeds. Place the
rolls on the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for 30–40 minutes
using Conventional Heat at 35 °C. Then
bake until golden.
Settings
Oven function: Moisture Plus 
Number/Type of bursts of steam: 1
Temperature: 190–200 °C
Water volume: approx. 100 ml
Shelf level: 2
1st burst of steam:
Immediately after placing food in the
oven
Duration: 25–30 minutes
Useful tip
For a delicious alternative, mix 1/2 tsp.
each of ground aniseed, coriander and
ground caraway seeds into the flour.
Recipes
135