Rye roll with sunflower seeds

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4.3 6
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 15
  • 250 g Wheat flour (Type 405)
  • 250 g Rye flour (Type 1150)
  • 1 sachet (approx. 7 g) Dry yeast
  • 1/2 TEASPOON Sugar
  • 2 TEASPOONS Salt
  • 200 g Sunflower seeds
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Mix flour, yeast, sugar and salt. Add 400 ml of lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 1 hour

  2. 2

    Knead 2/3 of the sunflower seeds into the dough. Divide the dough into pieces weighing about 80 g. Form dough pieces into round rolls and place them on 2 baking trays lined with baking paper. Spread the rolls thinly with water and sprinkle with the remaining sunflower seeds. Cover the rolls and let them rise for another 45-60 minutes

  3. 3

    Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 18 minutes one after the other. Remove and let cool on a cake rack

  4. 4

    waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
190 kcal
CARBS
25 g
FATS
7 g
PROTEINS
6 g