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118 Multigrain rolls Makes 8 | Preparation time: 140 minutes Ingredients For the dough: 10 g wheat bran 25 g chia seeds 25 g sunflower seeds ½ tsp. salt 240 ml water | lukewarm 150 g white spelt flour 150 g wholemeal flour 1 pinch of sugar 1 tsp. salt 10 g fresh yeast ½ tsp. vinegar 1 tsp. oil For glazing: Water For dusting: 1 tbsp. linseeds 1 tbsp. sesame seeds 1 tbsp. poppy seeds Accessories: Baking tray or universal tray Preparation Mix together the wheat bran, chia seeds, sunflower seeds, salt and water and leave to soak for at least 90 minutes. Mix together the flour, sugar and salt. Crumble the yeast on top. Add vinegar, oil and the seeds including the water and knead for 9–10 minutes to form a soft dough. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Mix together the linseeds, sesame seeds and poppy seeds. Use the soft dough to shape 8 bread rolls weighing 75 g each. Brush the tops with a little water, roll in the mixed seeds and place on the baking tray or universal tray. Automatic programme: Start the Automatic programme and then place the bread rolls in the oven. Manual: Prove the dough using the settings indicated for proving phase 2. Then bake the rolls.