Ingredients
| 380 g Nominal wholegrain spelt flour 50 g fine corn flour 100 g milk 80-100 g water 25 g fresh yeast 26 g sugar 7 g salt 30 g oil 1 whipped egg (20 g for dough, smear with the rest) Sprinkle with: sesame, chia, poppy |
How to prepare
Mix the yeast, some sugar and 2 tablespoons of flour in some of the warm milk. Let it mature for a while in a warm place. Add the ready bread starter to the remaining ingredients kneading a supple dough. Let it mature in a warm place until it doubles its volume. Stir it once more to remove the gas deposit. Roll it into firm buns. Place them on a baking tray leaving appropriate distance between them, because they will rise. Slightly press the buns down after about 10 minutes and let them rise some more. Slightly smear their surface with the egg before baking and sprinkle with the seeds. Bake at 200 °C for about 15 minutes.
