Assemble the assistent with steel bowl, dough roller and dough knife.
Add the yeast. Add water and start the machine on low speed.
Add salt, rapseed oil and flour, little at a time. Set timer for 5-7 minutes.
Remove dough roller and dough knife. Sprinkle some flour over the dough and add the dough cover. Let the dough rise for about 40 minutes.
Place the dough on a floured table. Divide the dough into three 3 equal pieces. Set oven to 250 °C (482 °F).
Divide one of the doughs into 7 pieces. Roll them into balls. Put them in a pie mold covered with baking paper and sprinkle with some flour. Let them rise for about 30 minutes.
Bake the bread buns in the middle of the oven for 12–13 minutes at 250 °C (482 °F).
Knead 65 g of mixed seeds into one of the three dough pieces. Add the dough to a baking pan, 25 x 30 cm, covered with baking sheet paper. Brush the dough with whisked egg or water. Sprinkle with mixed seeds. Divide the dough into eight pieces with the dough scraper. Allow the bread to rise for about 30 minutes.
Bake the seed bread in the middle of the oven for about 14 min at 250 °C (482 °F).
Shape the last piece of dough into a loaf and place in a loaf-shaped pan covered with baking sheet paper. Brush the dough with whisked egg or water and sprinkle with poppy seeds. Let it rise for about 30 minutes.
Bake the loaf at the bottom of the oven for about 35 min at 180°C (356 °F).
Follow these steps
Follow these steps - Bread buns
Follow these steps - seed bread
Follow these steps - Loaf
1 loaf, 7 bread buns, 1 baking pan of seed bread
- 50 g yeast, dry or fresh
- 1 liter water
- 1 tbsp salt
- 46 g rapseed oil
- 1440 g flour
- 65 g mixed seeds + 32 g seeds for garnish