banner image

Emmer and ciabatta flour rolls


320 gr Emmer flour

280 gr Ciabatta flour

1 teaspoon sea salt

1 teaspoon sugar

1 sachet dried yeast

2 tablespoons of mixed flax seed, quinoa, sunflower and chia

420 ml water (room temperature)


You mix all solid ingredients in a big bowl and then add water. You mix the dough with a wooden spoon until homogenised.

You leave the dough covered by kitchen towel to ferment through out the night (12 hours).

The following day, you roll the dough by hand in the shape of a baguette. You twist the baguette around itself twice and then cut it into 8 rolls. You brush the rolls with water and sprinkle with more seeds. You set aside and cover with a kitchen towel until the oven reaches 230oC. You bake for 20-22 minutes on non-stick baking paper.