![\"Mohnz\u00f6pfle\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/08\/Mohnzpfle.jpg\" "\\"Mohnz\u00f6pfle\\"")
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Once again a recipe for rolls \u2013 but that is the last new recipe I created during our holidays (and I am already back at work for one week).<\/p>\n
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\u2026 But I make photos from each step<\/a>, to make it easier to understand the technique.<\/p>\n I bake the little poppy seed braids with whole wheat flour and white spelt flour and added some lievito madre<\/a> 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.<\/p>\n <\/p>\n yields 10 rolls<\/p>\n Topping<\/p>\n 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.<\/p>\n 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<\/a>).<\/p>\n Wet the sourface of the braids with some water and dip them into Poppy seeds.<\/p>\n Proof for 40 min.<\/p>\n Preheat the baking stone to 225\u00b0C.<\/p>\n Bake at 225\u00b0C for 25 min with steam.<\/p>\nLittle poppy seed braids<\/u><\/h1>\n
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