Hello Friend how are you? I'm Esbieta. Today you I will teach how to prepare exquisite home multigrain bread rolls, thanks to the seeds that carry both inside and on the outside they are very beneficial. The taste and aroma of these rolls is very delicate and appetizing. And that has nothing to do with the multigrain rolls that They sell in supermarkets. And that they tend have a rancid taste and aroma and like that old man. These friendly muffins, thanks to their subtlety, I want to eat once and again and again. That's how incredible they are. And, in addition, they are delicious with both sweet things and salty things. They serve to accompany everything type of meals. The crumb of the rolls is very fluffy and soft. To this I put old mustard, tomato and turkey sirloin With butter, jam and fruit these buns They taste richer than many cakes. To prepare the rolls you will need the next ingredients: Old mass 35 g of strength flour (11.5 - 13% protein) 15 g of wholemeal flour 35 g of water 1.5 g of fresh yeast or 0.5 g of dry 1 g of salt Dough 350 g of strength flour (11.5 - 13% protein) 50 g of integral rye flour, 50 g of whole spelled flour and 50 g flour whole wheat 380 - 400 g of water 7 g of fresh yeast or 2.5 g of dry 10 g of salt 1 tsp of honey 70 g of various seeds old mass If you know what old mass is, do not worry because as you will see now it becomes very easy. Force flour is wheat flour suitable for make bread. One that has between 11.5 and 13% of proteins serves you. This information you'll find in the flour package. Here I also have whole wheat flour, whole spelled flour and rye flour integral. For more information about flours I'll leave the link below the video, in the description. To prepare the old dough put in a bowl yeast. You can use both fresh and the dry, the amounts are in the ingredients. Add the warm water. Stir until the yeast is diluted. Add the flours. Add the salt. Remove. I have doubled the amounts of the ingredients in order to have the old mass made for Next time. The old mass holds on refrigerator, in the coldest part, up to 3 days in perfect condition. Save the old dough in the minimum fridge 1 day and, as I just said, up to 3 days. Put the whole rye flour in a bowl. Add 150 g of boiling water. Remove very all right. Add 1 tbsp rasa of whole wheat flour. Remove very well. Cover the container and let the mixture cool completely. This preparation is going Give the buns a special subtlety. Put 100 g of warm water in a glass. Add the honey. Add the yeast. You know, you can use both fresh and dry. Remove and leave the mixture at rest about 15 minutes or until the yeast is activated. Old mass after 1 day of rest in the fridge. This is how the rye preparation has been. Put it in a large container. Add the yeast. Add 130 cold water. Remove. Sift the flour of force, the integral and the remaining whole wheat. Add the salt. Remove. If you see that the dough is very dense add about 10 - 20 g of water. Add the old mass and integrate it. Close the container and leave the dough at rest about 20 minutes, so that they get properly moistened the flour particles. Pour the dough on the table clean and dry and massage it until it stops sticking to the table. When the dough has been collected add the seeds and integrate them. I made a mixture of seeds that I had in house, which are poppy seeds, sesame black, linen, pumpkin seeds and pipes sunflower. You can use the seeds you want. I've been slow to knead the dough 18 minutes, you you can take more time or less, according to the skill you have. Put the dough in the container smeared with oil. Let the dough rise by doubling its size. You can knead the dough in the mixer. It would be 20 min in 2 speed. At 25ºC my mass took 55 minutes to rise, at higher temperature it will rise before and vice versa. Roll the dough over the sprinkled table. We are sorry Divide it into 9 pieces of the same weight. Preform them Leave them at rest 15 min. Form the rolls. When forming them, try do not use a lot of flour, so they are sticky and so the seeds adhere better. Top the rolls with seeds. Place the rolls in the lined tray with baking paper. Let them rise almost doubling their size. When 20 minutes are left to finish the levado, lights the oven at 230ºC with heat only from below. For more information about the functions from the oven I leave the link below the video, in the description. At the bottom of the oven put a tray for pour the water and create the steam. At 25ºC my rolls have been slow to rise 45 minutes. At higher temperature they will rise before and vice versa. Spray the rolls with water. Put them in the oven. In the bottom tray, pour half a glass of boiling water. After 5 minutes put the heat from above and down. Bake the rolls 20 - 25 minutes more or until they are the way you like them. If your oven heats more on one side than On the other, when they have picked up color, turn them at 180º. Remove the rolls from the oven. Place them on a rack to cool them down. You'll see how fast they fly! Tell me in the comments what you think the recipe and what you would like to eat these muffins And, if you liked the video, share it on social networks with your friends. And subscribe to my channel, it's totally free. This way you will be aware of all the recipes I climb. And do not forget to give the bell, for YouTube to notify you when uploading a video new. Until next time.