Multigrain Seeded Bread Rolls

Multigrain Seeded Bread Rolls

Soft, aromatic and with the intense flavour of the flours and seeds used in the recipe. They are also rich in vitamins and omega 3-6. Marvellous with soups, or as a panino.


10-16 rolls, depending on whether they are large or small

Preparation Time

45 minutes

Proofing Time

3 hours


For the starter (Italian Biga):

180 g Italian 00 flour
2 g fresh yeast
100 g water

For the dough:

the starter
150 g multigrain and seed flour (mix of rye, oat, barley flours and flaxseed, sesame seed and sunflower seed)
480 g wholemeal flour
5 g malt powder
15 g salt
450 g water
mix of sunflower, flax, sesame and poppy seeds, to taste


First make the starter: put the 00 flour, fresh yeast and water in the mixer bowl and mix for 5 minutes until it is a smooth dough. Form a ball and leave in a warm place (about 26°C) to rise covered with plastic wrap until it doubles in size. It will take about a couple of hours.

When the starter has doubled, make the dough. Put the starter, flours, malt and salt in the mixer. Add the water in slowly as you mix at low speed and continue for about 12-15 minutes.

Turn out the dough onto a floured work surface, stretch a little to form a rectangle and letter fold (fold first the left third into the middle part and then the right third) a few times, then put it into a lightly oiled bowl, cover with plastic wrap and leave to rise in a warm place (26°C) until it doubles – for about 2-3 hours.

Lightly flour a wooden board, turn out the dough, stretch delicately and letter fold again a few times, turning it between each fold and shaping it into a ball with your hands.

Then divide and shape into small balls of about 100 g each, shaping them with your hands, and put them on a baking tray lined with baking paper, leaving some space between each one. Brush the surface with a very little water and sprinkle with the seeds of your choice. Slightly press the seeds into the surface of each roll with the palm of your hand. Leave the rolls to rise for another hour (at 26°C) until they double in size. After half an hour, turn the oven on to 250°C, placing a small oven dish with water in it on the bottom of the oven; before putting them in the oven, quickly spray some water on the oven walls. Turn down the temperature to 230°C and bake the rolls for 15 minutes, then turn down to 200°C and bake for another 5 minutes. Take the rolls out of the oven and leave them to cool on a rack.