August 19th, 2012

Little poppy seed braids


Once again a recipe for rolls – but that is the last new recipe I created during our holidays (and I am already back at work for one week).

I was dreaming of poppy seed rolls, and so I grabbed a bag of poppy seeds in the supermarket. I decided to play a little bit with the dough and made not simple rolls but little braids. They are braided with only one strand, a technique I saw in a TV show some month ago. I just forgot which show it was… But I make photos from each step, to make it easier to understand the technique.

I bake the little poppy seed braids with whole wheat flour and white spelt flour and added some lievito madre for a good oven spring and a complex taste. I have to say, I love my new starter. It adds a nice aroma to bread and it is very convenient that it can be used right out of the fridge. Perfect for baking spontaneously.

Little poppy seed braids

yields 10 rolls

  • 100g Lievito madre
  • 290g spelt flour Type 630
  • 150g wheat, freshly milled (or whole wheat flour)
  • 280g Water
  • 40g Butter
  • 10g Salt
  • 10g fresh yeast


  • poppy seeds

Dissolve the yeast in the water and knead for 5 min. Let the dough rise for 30 min, then fold the dough from the sites of the bowl into the middle. Let the dough rise for another 30 min.

Now divide the dough into pieces of 85g each. Roll them into strands of about 45 cm. Now form with 2/3 of the strand loop, while the other 1/3 of the strand remains free. Pull the free strand through the loop, then twist the loop and tuck the free end into the remaining opening of the loop (See here).

Wet the sourface of the braids with some water and dip them into Poppy seeds.

Proof for 40 min.

Preheat the baking stone to 225°C.

Bake at 225°C for 25 min with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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7 thoughts on Little poppy seed braids

    1. Stefanie August 26th, 2012

      @My Italian Smörgåsbord: Thank you 😀 I have a mill which I can attach to my kitchen machine, so I normally mill all my whole grain flour by myself.

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  2. Martina June 10th, 2015

    Hallo Stefanie,
    kann ich die Mohnzöpfle auch in der Über-Nacht im Kühlschrank-Version machen?
    Also geformt im Kühlschrank und dann am nächsten Morgen backen.?

    Würdest du da die Hefe auf 5g reduzieren?

    Liebe Grüße

    1. Stefanie June 10th, 2015

      @Martina: das geht problemlos. Wenn die Brötchen eher 10-12 Stunden im Kühlschrank gehen sollen, würde ich dir Hefe auf 5g reduzieren.

  3. Matta January 23rd, 2016

    Hallo Stefanie, das ist echt irre, ich beisse gerade in mein Mohnzöpfle, das war beim Sonntagsfrühstück übrig geblieben und wollte es irgendwann die Woche essen, hab’s aber vergessen und heute Morgen ausgepackt und da es noch gut aussah hab ich’s getoastet und… ist der Hammer wie gut es noch ist! So was hab ich mit Bäckerbrötchen noch nie gehabt, da könnte man ja glatt das nächste mal das doppelte Rezept backen😊Danke


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