PREP TIME: 15 MINUTES

COOKING TIME: 25 MINUTES

TOTAL COOKING TIME: 40 MINUTES

SERVES: 6

Ingredients

500 g of T65 or T55 flour
50 g of mixed seeds (mix found in organic supermarkets)
300 g water at room temperature
20 g fresh yeast or 10 g dry baker’s yeast
10g of salt

Direction

  1. (optional step) Start by soaking the seeds in water for 2 hours, drain them, and brown them in the oven at 180°C for 20 minutes.
  2. In a large bowl (possible in a food processor), mix the flour, yeast and salt, then add the water and mix with your hand until you obtain a paste. Knead the dough on the work surface for 10 minutes and let it rest for 10 minutes.
  3. Then add the seeds, “cut” the dough into pieces with your hands to evenly distribute the seeds in the dough, form a ball and cover it in the bowl with a cloth or cling film and leave to rise for 2 hours at room temperature.
  4. Pick up the dough, separate it into 3 balls of the same size, and form nice round balls. Wet them a little with water and roll them in seeds to make them adhere, then put them between two clean tea towels, the one below a little floured, let rise 45 minutes.
  5. Heat the oven to 240°C with the baking sheet or drip pan in it, then take out the hot baking sheet, being careful not to burn yourself. Oil the plate with a brush, and place the 3 balls on it, spacing them a little.
  6. Pass a little water with a brush on the balls, and bake for 25 minutes