5 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of eggs
Traces of eggs
Traces of peanuts
Traces of peanuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 0.125 kg
Rye flour 0.021 kg
Strong flour 0.063 kg
Yeast 4.167 g
Water 0.129 l
Table salt 3.333 g
Toasted Sesame 4.167 g
Sunflower seeds 0.021 kg
Poppy seed 0.833 g
Oat flakes 0.031 kg
  • Mix in the different types of flour, the crumbled yeast and the sesame, poppy and sunflower seeds.
  • Add water and knead.
  • Add salt and knead for another couple minutes.
  • Form a ball with the dough and let stand for 2 hours.
  • Knead the dough and let stand for 5 minutes.
  • Cut into 80 g pieces and form small balls.
  • Flatten the balls, fold a third of the dough and sear.
  • Fold the other third of the dough and sear.
  • Lastly, sear the ends of the loaves and press more on the ends so that the middle is thicker.
  • Soak the bread rolls in water and then coat with oat flakes.
  • Let stand for 1 hour and a half.
  • Preheat the oven to 250 ºC.
  • Make a cut in the middle.
  • Lower the oven temperature to 220 ºC and bake for 20-22 minutes
  • Remove and place onto a rack so that they cool completely.


  • The total number of rolls is taken as a reference for one portion.
Nutritional information (1 portion)
Fiber 4.35 g
Saturates 0.43 g
Monounsaturated fatty acids 0.81 g
Polyunsaturated fatty acids 1.41 g
Cholesterol 0.0 mg
Calcium 27.24 mg
Iron 1.75 mg
Zinc 1.16 mg
Vitamin A 0.1 ug
Vitamin C 0.0 g
Folic acid 34.85 ug
Salt (Sodium) 260.85 mg
Sugars 0.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.