Bosch 8 Series Recipes page 215

Multigrain rolls
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Ingredients | 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 serving
216 kcal, 36 g carbs, 4 g fat, 8 g protein, 3,0 BU
[ I n d e x : ]
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.
Bread and bread rolls, pizza and savoury cakes | 213
Setting procedure:
Baking tray
4D hot air
180 °C
Baking time: 15-25 minutes
When using 4D hot air, you can place the
accessories on any of the levels from 1 to 4.