Simple and easy wholemeal bread rolls with yogurt and seeds – perfect for your next brunch.
8.8 oz. (250g) wholemeal flour (wheat or spelt), plus more if needed
0.7 oz. (20g) whole-grain oat flakes (or spelt flakes)
0.7 oz. (20g) sunflower seeds
0.7 oz. (20g) gold flaxseeds
0.7 oz. (20g) sesame seeds (unpeeled)
2 1/4 tsp. dry yeast
1 tsp. salt
5.3 oz. (150g) yogurt
1 tsp. olive oil
1/3 cup (80ml) water, plus more if needed
2–3 tbsp. mixed seeds
1. Add the flour, oat flakes (or spelt flakes), sunflower seeds, flaxseeds, sesame seeds, dry yeast, and salt to a large bowl and mix to combine. Add yogurt, olive oil, and water, and knead until you get a well-mixed dough. If it looks too dry, add some more water, if it is too sticky, add some more flour and continue kneading. The dough should be slightly moist but not stick to the bowl.
2. Preheat the oven to 120°F (50°C), turn it off, and place the covered bowl with the dough inside. Let rise for about 1 to 1 1/2 hours until the volume of the dough has almost doubled. Line a baking sheet with baking parchment and set aside. Divide the risen dough into 6 equal portions and shape into balls. Add the mixed seeds to a small bowl and press the dough balls into the mix, then place them on the baking sheet with some space in between – use a sharp knife and cut a cross into each ball, cover, and let rise another 25-30 minutes.
3. While the dough is rising once more, preheat the oven to 350°F (180°C). Place a small heat-resistant bowl with water in the oven. Place the baking sheet in the oven and bake the bread rolls for about 20 minutes – the rolls should have some color and sound hollow when you tap the bottom with your fingers. Take out of the oven and let cool down.
Keywords: bread rolls, wholemeal, seeds, yogurt