User Manual

Bread and rolls, pizza and savoury cakes 217
Multigrain rolls [Index: ]
MCRC00904031_BO_Mehrkornbroetchen-011_F39MCRC00917913_SE_Mehrkornbroetchen-008MCRC00900600_NF_Mehrkornbroetchen-009_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking
For 12 bread rolls
Baking tray
MIXTURE:
Sourdough powder for 500 g flour
500 ml water
50 g rye flour, type 997
40 g cracked rye grain
450 g plain flour, type 550
1½ tsp salt
1½ sachets dried yeast
1 tbsp honey
FOR ROLLING:
40 g oat flakes
25 g linseeds
25 g pumpkin seeds
50 g sunflower seeds
IN ADDITION:
Butter for greasing the baking tray
Per roll
216 kcal, 36 g carbs, 4 g fat, 8 g protein, 3,0 BU
PREPARATION
1. For the leaven, stir together the sourdough powder, 350 ml water, rye flour and cracked rye grain
and leave to prove in a warm place for 60 minutes.
2. Gradually add the rest of the ingredients to the leaven and work for approximately 7 minutes to a
smooth dough using the dough hook attachment of a food processor.
3. Knead the dough once more and form it into bread rolls weighing 70-100 g each on a flour-
covered work surface.
4. Mix the oat flakes, linseeds and other seeds. Moisten the bread rolls and press them carefully into
the mixture.
5. Grease the baking tray and distribute the bread rolls on it. Leave to prove for another 60 minutes.
10 minutes before the end, score the bread in a pattern of your choosing.
6. Bake the bread rolls as indicated and leave to cool on a wire rack.
Setting procedure:
CircoTherm
180 °C
Added steam, high
Baking time: 15-25 minutes
Tip:
You can also leave the dough to prove in the
oven. To do so, set cooking mode 1.
!
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