Wholemeal rye bread rolls with seeds

Crunchy on the outside, soft on the inside, healthy and lots of taste.  

For make Mother Yeast:Mother yeast

Ingredients:

• Buckwheat flour 250g
• Wholemeal flour 250g
• Water 235ml
• Oil evo 15ml
• Dehydrated beer yeast 8g (half sachet) or mother yeast 20g:
• Honey one teaspoon
• Seeds for bakery 70g

Procedure:

In a bowl we dissolve 8g of dehydrated brewer's yeast or 20g of sourdough in 200 ml of lukewarm water with a teaspoon of honey to help the leavening and let it rest for a few minutes.

Mix together the flours and mix them with the water and yeast and add the 35ml of water while kneading, when it is firm and smooth enough add 15ml of evo oil.

Once mixed well let's give it a spherical shape and let it rest in a clean container, covered with a wet cannovaccio for 3 hours.

After the time to rest on a clean and lightly floured surface, let's decant our dough and knead it vigorously for about ten minutes. Now we can add 70g of bread-making seeds to the dough.

Let's form spherical dorma loaves of about 6/8 cm in diameter, lay them on a baking plate and let them rise for another 2 hours covered by the wet cannovaccio.

Bake in a hot oven for 20/25 minutes at 190°.