Did you know that German footballer and coach Jürgen Klinsmann is actually a trained baker and that we have him to thank for these Weltmeisterbrötchen? The German Bakery Academy Weinheim invented the seeded rolls after Germany’s 1990 World Cup victory in Italy and had them marketed by national team player Klinsmann. And I think that in the long term, the rolls are a much greater achievement than any World Cup victory. Until now, I knew Weltmeisterbrötchen (or world champion rolls) mainly as frozen bread rolls from the supermarket, but with this recipe you can easily bake them yourself and thanks to fresh ingredients and sourdough, they taste even more flavourful than the original. Have fun baking them!
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Why you should bake these seeded rolls with sourdough yourself
World champion rolls are healthy seeded rolls that keep you full for a long time thanks to their high wholegrain content. They are sprinkled with a mixture of sesame and poppy seeds on the top and sunflower seeds on the bottom and contain flax seeds. The bread roll dough is quick to make and can be fermented overnight. To shape the seeded rolls, simply cut them with a dough scraper. The rolls are also great for freezing. I would bake them a few minutes shorter so that they don’t get too dry and dark when reheated.
Ingredients for healthy seeded rolls
- Flaxseed and rye flour for soaking. Alternatively, you can also use chia seeds.
- Wheat flour: bread flour or type 550.
- Wholegrain wheat and rye flour: Even ground wholegrain flours have a richer flavour and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
- Sourdough starter: It is not absolutely necessary to feed the sourdough starter fresh every day, but it should not have been refreshed more than a week ago. If you have a sourdough discard I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.
- Honey or syrup for a vegan version.
- Oil for a tender crust and a fine-pored crumb.
- Salt for the flavour.
- Sesame seeds, poppy seeds and sunflower seeds are the classic toppings for world champion rolls.
In three steps: Bake your own seeded rolls overnight
- Soak the grains and wholegrain flour, mix all the ingredients into a dough and allow to rest.
- Sprinkle the bread roll dough with seeds, shape into rolls and allow to rest for an hour.
- Bake the world champion rolls until crispy and enjoy.
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.
- 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 buns in the oven, pour hot water onto the stones. This creates steam, which ensures that the rolls rise well.
- A bread baking steel* to make your rolls nice and crispy.
- A stainless steel kettle* with different temperature settings for soaking ingredients.
You can find more product recommendations here.
More seeded rolls with sourdough
Easy Sunflower Seeded Bread Rolls with Sourdough
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. Why you should definitely try these sourdough rolls The…
Homemade Sourdough Honey Oat Rolls with Yoghurt
Are you team raisins or team no raisins when it comes to porridge? I never say no to a few raisins, but I still decided against them for these rolls. After all, when I’m baking, I don’t know whether only jam or a slice of cheese will end up on my sandwich. These rolls…
Seeded Sourdough Bread Rolls with Grated Carrot
Nothing against a fluffy wheat roll for breakfast, but some days you need a little more. More seeds, more whole grains, more substance! For days like these, there are sourdough rolls with carrots and lots of seeds. For the dough, I was inspired by a Kornspitz recipe…
Recipe: Healthy Seeded Sourdough Rolls with Poppy Seeds – German Weltmeisterbrötchen
Ingredients
Soaked ingredients
- 2 tbsp. flaxseed
- 30 g coarsely ground rye flour
- 90 g boiling water
Dough
- Soaked ingredients cooled
- 280 g wheat flour bread flour (or type 550)
- 100 g wholegrain wheat flour
- 100 g whole grain rye flour
- 130 g sourdough starter
- 220 g water
- 1 tsp. honey or sirup
- 1 tsp. oil
- 1 tsp. salt
Toppings
- sesame, poppy and sunflower seeds
Instructions
Day 1
- Soaked ingredients: Pour boiling hot water over the flaxseed and rye flour, cover and leave to cool completely.
- For the dough, mix all the ingredients in a bowl, cover and allow to rest at room temperature for 30 minutes. Stretch and fold the dough once after 30 minutes.
- In winter, you can just let the dough rest overnight at room temperature. In summer, leave the dough to rise for two to three hours at room temperature and then refrigerate overnight.
Day 2
- Toppings: Transfer the dough to a lightly floured work surface, sprinkle with sunflower seeds and carefully press flat to form a rectangle about three centimetres high. Keep filling the gaps between the seeds with more sunflower seeds. Flip the dough over, moisten slightly and sprinkle with a mixture of sesame and poppy seeds.
- Shape: Using a dough scraper*, cut the bread dough into nine rectangular shapes.
- Second fermentation: Cover the dough pieces with a kitchen towel and leave to rest for at least one hour.
- Bake: Preheat the oven and baking stone to 270 degrees. Reduce the heat to 230 degrees and bake the seeded rolls for 10 minutes with steam and about 7 minutes without steam until crispy.
- Bon appétit!
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