For the bread:
- 20 g fresh yeast (or 7g/1 packet instant yeast)
- 5 dl / 2 cups + 2 tbsp cold water
- 1 tbsp sugar
- 1 tsp salt
- 1–2 tbsp olive oil
- 10–11 dl / 4 ¼–4 ¾ cups flour
⤷ Half all-purpose flour + half Swedish rågsikt (or light rye mix)
For the seed mix (optional but so good!):
- 1 dl / ½ cup sunflower seeds
- 1 dl / ½ cup sesame seeds
- 1 dl / ½ cup chia seeds
→ Mix together in a bowl
Directions
- The Night Before
Dissolve the yeast
Stir yeast + cold water in a large bowl until dissolved.
Mix in sugar, salt, and oil.
Add flour
Add the flour gradually with a wooden spoon.
→ The dough should be soft + slightly sticky — no kneading!
Cover the bowl well (plastic wrap or lid) and refrigerate overnight. - In the Morning
Shape the rolls — still no kneading
Place dough onto a floured surface.
Gently press down to form a rectangle, then cut equally big bread pieces.
Dip in seeds
Lightly brush or dab tops with water (so seeds stick).
Press each roll into the seed mix.
Place on a parchment-lined baking sheet.
Let them rise 20–30 min while the oven heats.
Bake
Preheat oven to 225°C / 435°F.
Bake for 15–20 min until golden.
Bonus bakery trick: add a pan of hot water to the bottom of the oven for steam = crisp.
Cool slightly → eat warm
Best enjoyed with way too much butter