Rye roll with sunflower seeds

Name: Rye roll with sunflower seeds
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 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

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

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
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
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
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
waiting time approx. 1 3/4 hours