Sunflower Roll

For the sunflower crackers, sift out the flour and put the groats in a bowl. Roast the sunflower seeds in a dry pan until they turn slightly brown.

Add to the grist in the bowl, pour over the water, cover and let soak for 4-5 hours.

Mix the flour with the salt and the dry yeast and knead with the sunflower seeds, the groats, maple syrup, oil and if necessary a little more water for 10 minutes to form a smooth dough.

Cover and let rise in a warm place for 30 minutes. Knead dough and shape into 8 oblong rolls. Brush top with water and dip in sunflower seeds.

Place rolls on a baking sheet, cover and let rise until they have risen significantly (30-60 minutes).

Place an empty baking tray at the very bottom of the oven and preheat oven to 200°C top and bottom heat. Put the rolls in the oven and pour about 100 ml of water into the bottom baking tray.

Close the oven immediately and bake for 20-30 minutes. The sunflower buns taste good with sweet and spicy spreads.

Preparation Tip:

The sunflower buns can be baked at 200 °C in 10 minutes.

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