Whole Grain Many Seeded Rolls/Sandwich Bread (German Mehrkorn Brötchen)

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar syrup

Sugar syrup is a cost-effective sweetener.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Bread flour can enhance texture at a lower cost.

Mix 550 g all-purpose flour and 170 g rye flour in a large bowl.

Add 17 g salt and 100 g seed mix to the flour mixture.

In a separate container, combine 170 g milk and 340 g water, warming it to about 95°F (35°C).

Add 58 g honey and 14 g yeast to the warm milk and water mixture.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Knead the dough for about 10-15 minutes until it becomes smooth and elastic.

Form the dough into a ball and place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight for fermentation.

The next day, take the dough out about 2 hours before baking.

Divide the dough into equal pieces and shape them into rolls.

Place the rolls on a baking sheet lined with parchment paper.

Cover the rolls with oiled plastic wrap and let them rise until doubled in size, about 2 hours.

Brush the tops of the rolls with egg wash and sprinkle with sesame seeds before baking.

Bake in a preheated oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens