Seed Rolls - Miele H 6000 Recipe Book

Seed rolls

Preparation time: 120–130 minutes
Makes 10
Ingredients
1 cube of fresh yeast (42 g)
1 tsp. sugar beet molasses
1 tbsp. malt extract
300 ml lukewarm water
150 g rye flour
450 g plain 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 plain flour with the rye flour and
salt and add the sourdough. Then add
the malted water mix and knead until
you get a smooth dough. Place the
dough in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 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 a baking tray or Gourmet
perforated baking tray and place in the
oven. Select the Automatic programme
Cakes \ Yeast dough \ Prove for 45
minutes. Then bake until golden.
Recommended settings
Oven function: Moisture Plus
Temperature: 190–200 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 1
minute
2nd burst of steam: Release after 15
minutes
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.
Baking
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