Bread rolls

Bread rolls

Bread rolls

Bread rolls

Bread rolls

Prep Time 2 hrs 20 mins
Course BREAD
Servings 8


  • 1 Baking tray or universal tray


For the dough

  • 10 g wheat bran
  • 25 g chia seeds
  • 25 g sunflower seeds
  • 1/2 tsp salt
  • 240 ml water | lukewarm
  • 150 g white spelt flour
  • 150 g wholemeal flour
  • 1 pinch of sugar
  • 1 tsp salt
  • 10 g fresh yeast
  • 1/2 tsp vinegar
  • 1 tsp oil

For glazing

  • Water

For dusting

  • 1 tbsp linseeds
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds


  • Mix together the wheat bran, chiaseeds, sunflower seeds, salt and waterand leave to soak for at least90 minutes.
  • Mix together the flour, sugar and salt.Crumble the yeast on top. Add vinegar,oil and the seeds including the waterand knead for 9–10 minutes to form asoft dough.
  • Shape the dough into a ball and place itin the oven in an uncovered bowl. Proveaccording to the settings in provingphase 1.
  • Mix together the linseeds, sesameseeds and poppy seeds.
  • Use the soft dough to shape 8 breadrolls weighing 75 g each. Brush thetops with a little water, roll in the mixedseeds and place on the baking tray oruniversal tray

Automatic programme:

  • Start the Automatic programme andthen place the bread rolls in the oven


  • Prove the dough using the settingsindicated for proving phase 2. Thenbake the rolls.


Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough | Prove for 45 minutes
Proving phase 2
Special applications | Prove yeast
dough | Prove for 30 minutes
Automatic programme
Bread rolls | Multigrain rolls
Programme duration: 77 minutes
Oven functions: Moisture Plus + Fan
Temperature: 170–180 °C
Booster: Off
Pre-heat: Off
Crisp function: after 15 minutes On
Number/Type of bursts of steam:
1 burst of steam/Manual, immediately
after placing the food in the oven
Duration: 30–40 minutes
Shelf level: 2 [1] (1)
Keyword Bread rolls, Miele Moisture Plus The Cookbook
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