Equipment
* optional
Ingredients
Dry Ingredients
- 200 g whole wheat flour
- 150 g spelt flour
- 150 g bread flour
- 7 g instant yeast
- 10 g fine sea salt
Wet Ingredients
- 300 ml warm water, heated to approximately 35C
- 60 g molasses
- 30 ml olive oil
Seed Mix
- 40 g sunflower seeds, raw, hulled
- 40 g pepitas, raw pumpkin seeds
- 20 g millet, raw
- 15 ml water
Nutrition (per serving)
Method
Combine the sunflower seeds, pepitas, and millet in a small bowl. Toss to mix evenly, then reserve 30g of this mixture to use as a topping later.
In a large mixing bowl, whisk together the whole wheat flour, spelt flour, bread flour, instant yeast, and fine sea salt until well combined.
In a medium bowl, vigorously whisk the warm water, molasses, and olive oil until the molasses is completely dissolved and the liquid is uniform.
Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a clean work surface and knead by hand for 8 to 10 minutes, or use a stand mixer with a dough hook on medium speed for 5 to 7 minutes, until the dough is smooth and highly elastic.
Flatten the kneaded dough slightly, pour the larger portion of the seed mix over the surface, and fold the dough over the seeds. Gently knead for an additional 2 minutes until the seeds are evenly distributed throughout the dough.
Form the dough into a ball and place it in a lightly oiled large mixing bowl. Cover with a damp kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Gently punch down the dough to deflate it. Divide the dough into 12 equal pieces, weighing approximately 75g each. Shape each piece into a tight, smooth ball by rolling it under your cupped hand against the work surface.
Transfer the shaped rolls to a parchment-lined baking sheet, leaving an inch or two of space between each roll for expansion. Use a pastry brush to lightly coat the tops of the rolls with water, then evenly sprinkle or gently press the reserved 30g of seed mixture onto the moistened surfaces.
Cover the baking sheet loosely with the damp towel. Let the rolls rise for 45 to 60 minutes until they look very puffy and delicate.
About 20 minutes before the rolls finish proofing, preheat your oven to 200C/400F. Place an empty metal baking pan on the bottom rack of the oven to heat up; this will be used to create steam.
Place the baking sheet of proofed rolls on the middle rack. Carefully pour 100ml of water into the preheated metal pan on the bottom rack to generate steam, and immediately shut the oven door. Bake for 18 to 20 minutes until the crust is deeply golden brown.
Remove the baked rolls from the oven and immediately transfer them to a wire cooling rack. Allow them to cool completely before tearing or slicing to preserve their light interior texture.
Chef's Notes
- Whole grain and spelt flours thirst for water; if the dough feels excessively stiff and dry during the first two minutes of kneading, add more warm water 10ml at a time.
- Creating steam in the first few minutes of baking is the secret to a shatteringly crisp crust. The steam keeps the dough exterior pliable so the rolls can achieve maximum oven spring before the crust permanently sets.
- Molasses does more than provide a deep, earthy sweetness; it acts as a natural humectant, retaining moisture and extending the shelf life of these rolls by a couple of days compared to standard bread.
- The inclusion of bread flour alongside the heavier whole wheat and spelt provides crucial gluten strength, ensuring these grain-heavy rolls rise tall rather than spreading outward.
Storage
Freezer: 3 months — Freeze in an airtight bag once completely cooled.
Reheating: Thaw at room temperature, then refresh in a 175C/350F oven for 5 to 7 minutes.
