Grains and Seeds Rye Bread Rolls

I tried out a new recipe for multi-seed bread rolls. This type is actually my favorite kind of roll, so when I found the recipe I had to make it. The rolls are made with rye sourdough for which rye meal, and not rye flour is used. The preparation is more involved than usual for rolls but I guarantee you it's worth it, the taste is absolutely awesome. These rolls are possibly the best thing I have made so far. 

Sourdough

• 120g (4 1/4 oz) rye meal
• 120 ml (1/2 cup) water
• 12g (1/2 oz) rye sourdough starter

Stir all ingredients in a mixing bowl until smooth and let rest at room temperature for 15-18 hours.

Poolish

• 100g all purpose wheat flour
• 100ml water
• 1/4 tsp Active Dry Yeast, 1/8 tsp of sugar and 7ml (1/4oz) of water, mixed and let stand for about 10 minutes (or 1g fresh yeast)

Stir all ingredients in a mixing bowl until smooth and let rest at room temperature for 2 hours. Transfer to the fridge and let prove for 14 hours.

Soaker

• 110g (3 7/8 oz) cracked wheat
• 40g (1 1/2 oz) sunflower seeds
• 40g (1 1/2 oz) pumpin seeds
• 40g (1 1/2 oz) flax seeds
• 7g (1 tsp) salt
• 230ml boiling water

Roast sunflower seeds and pumpkin seeds in a pan without oil until the release a nice aroma. Roughly chop in a food processor and transfer to glas or bowl with a lid. Add all the other ingredients, pour over boiling water, cover and let rest for 16 hours.

Main Dough

• Sourdough
• Poolish
• Soaker
• 220g (7 3/4 oz) all purpose wheat flour
• 120g (4 1/4 oz) light rye flour
• 140ml (4 3/4 oz) water
• 1 tsp Active Dry Yeast, 1/2 tsp of sugar and 26ml (7/8oz) of water, mixed and let stand for about 10 minutes (or 7.5g fresh yeast)
• 11g (1 1/2 tsp) salt
• 1 tsp barley malt powder (optional helps the dough rise)
• 1 tsp rye malt powder (optional, for coloring)

Combine all ingredients in a mixing bowl with the dough hook for 15 minutes (the dough is pretty sticky so I had to scrape it off of the hook multiple times). Cover and let rise rest for 30 minutes.

Weigh out 14 pieces of 100g (3 1/2oz) each and roll with your hands into balls. The dough is somewhat sticky, so have flour handy to flour your hands. Then use a rolling pin to roll each ball out into a little oval, maybe around 5mm thick, and roll each oval up from the longer side.

Place parchement paper on a baking sheet, roll the pieces in rye flour and place on the sheet. Transfer into the oven with just the light on and let rise for 1 1/2 hours.

Preheat oven to 450°F (230°C).

Cut twice into the surface of each roll, transfer to oven, spray in some water and bake for 20 minutes.

Original recipe (German language) on ketex.de.