Poppy seed roll

Poppy seed roll

#breadbaking #poppyseedrolls #freshlyground #wheat #rollingpin

They not only look beautiful, but they taste amazing too! This recipe comes from Sarah and Alex – ideal for anyone who wants to bake with freshly milled flour and braid their own rolls.

Ingredients

• 200 g freshly ground smooth wheat flour
• 300 g freshly ground whole wheat flour
• ½ cube of yeast
• 2 tsp salt
• 2 tsp baking malt
• approximately 250–300 ml lukewarm water
• Poppy seeds for sprinkling

preparation

1. Dissolve the yeast in some lukewarm water.
2. Knead the dissolved yeast with all the other ingredients to form a smooth dough.
3. Cover and let rest in a warm place for about 30 minutes.
4. Divide the dough into 9 portions of 90 g each.
5. Shape each piece of dough into a round and let it rest for another 10 minutes.
6. The dough balls are now rolled into strands approximately 5 handbreadths long.
7. A poppy seed roll is formed from the strand of dough.
8. Press the tops of the rolls into poppy seeds and place them on a baking sheet with enough space between them.
9. Bake at 210 °C for approximately 17–20 minutes – pour a splash of cold water into the oven before closing the oven door.
10. Let it cool on a wire rack.
11. Enjoy!