When it was first created in 1984, the Kornspitz conquered bread baskets and breakfast tables. A crunchy roll, not too big, but outstanding in its freshness and taste – that would be number ONE on the wish list for many hobby bakers when it comes to things to bake.
The main ingredient is wheat flour, it gives the pastry a mild taste and a light, fluffy bite. Wheat meal, rye meal, flax seed, and cracked soy are the other main ingredients and the taste is rounded off with barley malt and dried bread crumbs. The following recipe is seen as a basic recipe for seed rolls and can be enhanced with sunflower seeds, pumpkin seeds, chia seeds or other seeds, if desired.
To round out the taste of the baked goods, I recommend using a combination of two barley malts. The advantage of this method: with only one barley malt you are bound to the color and taste, though with two you get a grounded taste and color
Recipe for seed mixture:
- 250g Roasted dark bread crumbs
- 250g Wheat meal, medium/coarse
- 250g Rye meal, medium/coarse
- 125g Flax seeds
- 125g Cracked soy
- 70g Barley malt, dark
- 70g Barley malt, caramel
Dryly mix the ingredients and use as your seed mixture.
“When needed, stir in a ratio of 1: 1 (water / grain mixture) and allow to soak for 1-2 hours. The grain mixture can be mixed into any type of dough, whether it is for bread or rolls.”
For 10 Spitzbuam / 85g each
- 150g Wheat flour Type 700
- 150g Water 10°C
- 1g Hefe
Hydration(TA): 200 DT: 20-24°C Maturity time: 18-24 hours in the refrigerator at 4°C
Seed Mixture (Scald):
- 90g Seed mixture
- 90g Water 75°C
Mix together and cover. Allot to stand at room temperature until ready to use.
- 301g Mature Poolish
- 180g Soaked seed mixture
- 250g Wheat flour Type 700
- 90g Water 4-8°C
- 12g Barley malt, liquid
- 11g Salt
- 10g Margarine or sunflower oil
- 10g Yeast
- Mix all ingredients slowly for 7 minutes and quickly for 4 minutes.
- After mixing the dough let it rise in the bowl for 20-30 minutes.
- Weigh out dough pieces of 85g each and roll into round dough balls.
- The rounds now rest for another 30 minutes (covered!).
- Using a rolling pin, roll the dough into ovals, then dust with rye flour and then roll them up. For this step I posted a video to Facebook – here.
- Then the formed rolls are proofed for 45 minutes. Just before baking the rolls are scored 2x lengthwise and sprinkled with caraway and coarse salt.
- The rolls are initially baked at 250°C with steam.
- Turn the oven down to 235°C after 5 minutes and bake until well browned
- Baking time of about 16-17 minutes (don’t release the steam!!).