4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Traces of eggs
Traces of eggs
Traces of lupins
Traces of lupins
Traces of nuts
Traces of nuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.125 kg
Plain flour 0.125 kg
Water 0.15 l
Table salt 5.0 g
Yeast 10.0 g
Flour enhancer 2.5 g
Creamed margarine 0.008 kg
Mezcla de semillas y copos de centeno para decoración 0.005 kg
Sourdough 0.05 kg

Kneading time: 14´
Dough temperature: 26 ºC
First bulk fermentation: 10´
Second dough fermentation (dough divided): 30´
Shaping and third fermenting: 1h 
Baking time: 18´
Oven temperature: 190 ºC


  • Knead all the ingredients together until you get a smooth and elastic dough.
  • Divide into portions of about 60 g. and let them rest for 10'.
  • Roll them and let them ferment for 30'. Dust with flour.
  • Press down on the dough portions and dampen them with a wet fabric. Place the portions over the seeds.
  • Then, place them on the counter top seed-side down.
  • Let them ferment. Then, turn them over using a baking peel.
  • Bake with steam.


  • Usually we use sesame seeds, poppy seeds or caraway seeds.
  • These buns are not strong in flavour and therefore can be served with any type of dish. They can be used to make sandwiches for an afternoon snack or tea time.


Nutritional information (1 portion)
Fiber 3.79 g
Saturates 0.54 g
Monounsaturated fatty acids 0.44 g
Polyunsaturated fatty acids 1.05 g
Cholesterol 1.73 mg
Calcium 14.64 mg
Iron 1.16 mg
Zinc 0.79 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 51.41 ug
Salt (Sodium) 435.58 mg
Sugars 0.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.