Seeded Sourdough Bread Rolls
🌟 Freshly baked bread rolls were always a weekend tradition in my childhood, while weekday mornings were all about hearty slices of bread. 🥖✨
To relive those special memories, I created a bread roll recipe inspired by the past! Packed with seeds and walnuts, these rolls are rich in protein, incredibly light, and perfect for any day of the week.
The best part? They freeze beautifully! Just pop one in the microwave in the morning, and it’s like stepping back into those cozy childhood weekends. 💛
Bring a little nostalgia to your table—every day can feel like a trip down memory lane!
| Ingredient | Weight | % |
|---|---|---|
| Flour | 100g | 100 |
| Water | 100g | 100 |
| Sourdough Starter | 10g | 10 |
Levain
- Fermentation Time: Overnight at room temperature
Combine the flour, water, and sourdough starter. Mix well and let it ferment overnight on the countertop.
| Ingredient | Weight |
|---|---|
| Walnuts | 150g |
| Sunflower Seeds | 60g |
| Linseeds | 30g |
| Pumpkin Seeds | 30g |
| Water | 100g |
Toasted Seeds
Toasting: 5-10 minutes at high temperature
Put the seeds in a hot pan and stir from time to time to prevent burning. Toast until they are browning. Than add the water and let them cool down.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 1000g | 100 |
| Water | 750g | 75 |
| Levain | 210g | 21 |
Main Dough
- Mixing Time: 10 minutes at low speed
In a mixer, combine the flour, levain and water (leave a bit for later). Mix for about 10 minutes at low speed.
| Ingredient | Weight |
|---|---|
| Salt | 20g |
| Remaining Water | n/a |
| Seed mix | 370g |
Add Salt and Remaining Water
- Mixing Time: 5 minutes at maximum speed
Add the salt and the remaining water little by little. Increase the speed to maximum and mix for 5 more minutes. Add the seeds and mix a nother minute.
Bulk Fermentation
- Fermentation Time: 5-8 hours with coil folds every 30 minutes for the first 2 hours.
Transfer the dough to a greased container and perform a set of coil folds every 30 minutes for the first two hours. Bulk ferment for about 3-6 hours afterwards until the dough nearly doubled or place the dough over night in the fridge.
Shaping
- Fermentation time: 30 minutes
Divide the dough into 18 portions. Shape them with a dough scraper to a ball, put the one side into a seed mix, flour the other side and let the ferment in a kitchen towel updside down.
Baking
- Preheat Temperature: 250°C/482°F
- Baking Time: 10 minutes at 220°C / 428°F with steam, then another 15 minutes
Preheat the oven. If you can bake only 9 at the same time, than use the temperature above. Preheat the oven to 250°C/482°F and while putting the rolls int he oven, reduce to 220°C / 428°F and bake for 10 minutes with steam, than relive the steam and bake for another 15 minutes until golden brown. Than bake the 2nd set. Don't forget to heat up the oven again.
Let the bread cool down before enjoying!
