Rustic Bread is a delicious breakfast piece with a base of sunflower seeds and a generous sprinkle on top of blue birch and sometimes also sesame seeds. I love grains and seeds in baked goods and therefore sprinkle with both.
My recipe for Rustic Bread is not a completely traditional roll recipe, but long-raised and with time for the good taste that I prefer. A little ala cold-raised buns, which taste unusually delicious and perfect for the breakfast table and the cosy weekend brunch.
INGREDIENTS
500 ml water
10 g of yeast
500 g wheat flour
100 g wholemeal wheat flour
2 teaspoons flake salt
OTHER THAN THAT
200 grams of sunflower seeds
2 tablespoons blue birch
2 tablespoons sesame seeds
1 egg, beaten together for brushing
DOUGH PREP:
Put water in a bowl and stir yeast into the water. Stir wholemeal flour and wheat flour and stir the dough well together, preferably on a mixer for 10-12 minutes until the dough is soft and pliable. Finally, stir in salt.
Put the dough in a clean bowl and cover it with a lid or a plate. Refrigerate overnight or for 10-18 hours.
Take the dough out of the bowl when it has risen to cool. Fold the dough a few times on a floured board and cut the dough into 10 equal pieces.
Put sunflower seeds on a plate and ‘dip’ the bottom of each bun well into the sunflower seeds. Press lightly so that the sunflower seeds are firmly in place and place the buns on a baking sheet with parchment paper. Brush with beaten egg and sprinkle with blue birch and sesame seeds.
Turn the oven to 210 degrees hot air and let the buns rise on the kitchen table while the oven gets hot.
Bake for 18-20 minutes until the buns are crispy and delicious.

Baking tip: Pre-kneaded dough – this is how you check it
It may require a little practice and a good sense of its dough to know how it is kneaded sufficiently. The kneading has the effect that it develops and strengthens the gluten structure of the dough. If gluten structure is not created through kneading and/or folding in the dough, then the dough will not be able to hold on to the air that is created when the yeast cells create carbon dioxide in the dough. So a lot of small “balloons” must be formed in the dough, which can be inflated during rising and baking – otherwise, you get a pastry that is dense and even in the crumb.
When I knead my dough in my mixer, I make sure that the dough releases the edges of the bowl. It shows me that the dough has created a gluten structure – some elastics that can gather the dough and make it strong and elastic. In addition, I do a gluten test of the dough. By pulling out a small part of the dough with moistened hands, I can check if the dough has a good enough gluten structure. If the dough can be stretched and create a “window”, then the gluten structure is optimally developed. The dough does not need to be kneaded super tight and strong – a good gluten test can be formed before. Let the dough rest for a few minutes in the bowl after kneading before you do the gluten test. You will get the most valid response from the dough if it is just allowed to relax shortly after kneading.