800 grams of white flour
200 grams of rye flour
600 millilitres of warm water
10-12 grams of fast action dried yeast
20 grams of salt
1 teaspoon of linseed
1 teaspoon of sunflower seeds
Making Crispy Bread Rolls
Basically this is the same process as I used for the simple crusty bread but with twice as many ingredients. If you don’t want to read the whole crusty bread recipe, here is a short form:
Put all the ingredients into a large bowl and combine them until you get a non-sticky dough. Put your non-sticky dough onto a work surface and knead it until it becomes smoother (about 5-10 minutes), before you finally shape the dough into a round ball and put it into a clean bowl. Let the dough rise somewhere warm until it has doubled in size (takes about an hour).
The difference to the crusty bread is this: After the dough has risen, you put it back onto your work surface, flatten it out and part it into 20 small pieces. Shape the small pieces into rounds using the tension between your hands and the surface. Imagine that the dough is a tennis ball, and that you are moving it around on the surface with you hand. This way the pieces of dough will become almost-round buns. Put the buns onto a baking tray with baking paper, leaving at least 2 centimetres of space between them, as they will rise even more. Let the buns rise another half hour before scoring them with a bread knife (give them some cuts on the top as in the picture, which will help your buns rise even more). Lightly sprinkle the buns with some plain flour, and bake them on 220 degrees Celsius for 30 minutes.
After a half hour the buns will be really crispy and delicious. If you want them a bit softer, take them out earlier, say after 20-25 minutes. I made the buns as a side dish to a barbecue and they fit really well. But I would say they would be really nice for breakfast or to take along for lunch.