After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That’s why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father’s Day.

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Why you should definitely try these sourdough rolls

The dough for the rye and spelt rolls does not need to be kneaded or stretched and folded and is quick and easy to make. They are only made with sourdough and contain no additional yeast. All you have to do is mix the dough and it does the rest all by itself. You can leave it to ferment overnight in the fridge and all you have to do the next morning is shape and bake the rolls. What’s more, they don’t need any wheat flour and keep you full for a long time thanks to the seeds and wholegrain flour.

You need these ingredients for sunflower seeded rolls with sourdough

• Spelt flour, type 630.
• Wholegrain rye flour: I prefer to grind my wholemeal flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
• Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
• Sunflower seeds: For more flavor, you can roast the seeds beforehand.
• Bread seasoning and salt for flavor.

How to make the sunflower seed rolls with sourdough

Mix the dough

Mix* water, spelt and rye flour, sunflower seeds, sourdough starter, salt and bread spice to form a dough.

Cover the dough and leave to rest at room temperature for four to six hours, then refrigerate overnight.

Shape the sunflower rolls

Transfer the dough to a floured work surface and cut* into nine equal pieces. Shape the dough into rounds, moisten the surface and roll in sunflower seeds. Cover the rolls with a cloth and leave to rest at room temperature for one to two hours.

Bake the bread rolls until crispy

Preheat the oven to 250 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*. Place the bread rolls on the baking stone* and bake for 10 minutes with steam and 10 minutes without steam.

Helpful tools – My recommendations

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• A grain mill* for freshly ground wholemeal flour.
• A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
• A kitchen scale*.
• You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
• A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
• Baking steel* to make your bread, rolls and pizza nice and crispy.
• A cooling rack* for bread, rolls and waffles.
• A sharp bread knife*.
• A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.