I love the scent of freshly baked bread with poppy seeds sprinkled over the crust. It is especially these rolls that I love. I’m hardly crazy about the pieces of cardboard that pass as bread at many bakers. Here’s my own version based on a recipe from the end of the 19th century, however, this is made with whole wheat flour and cardamom.
POPPY SEED ROLLS ANNO 1880
3 1/2 DL LUKEWARM MILK
250 G WHOLE WHEAT FLOUR
50 G FRESH YEAST
Varm the milk.
Mix the yeast into the flour with your fingers.
Add the milk and stir thoroughly to make a gruel.
Cover with film and set aside.
When the surface begins to bubble and rise, it is ready. It takes approx. 30 min.
350 G WHOLE WHEAT FLOUR
1 TBSP. SALT
2 TSK. GROUND CARDAMOM
3 1/2 DL. WARM MILK
60 G SOFT BUTTER
POPPY SEEDS FOR DECORATION
Mix the two types of flour, salt and cardamom in a large bowl.
Stir in the milk and mix it thoroughly.
Add the poolish and stir the two parts together.
Put the dough on a lighly floured table and knead the dough a little. The dough is very sticky at first, so it is easiest to use one hand for the kneading and a dough scraper in the other to scrape off the dough that sticks to the table.
Add the soft butter and knead well, the same method as before.
The dough will be very soft and supple when finished.
Let it rise under a cloth for 1 1/2 hours.
Carefully scrape the dough onto the kitchen table and form it into 24 equal buns.
Let them rise again for 30 minutes.
Preheat the oven to 230 degrees celsius.
Brush the buns with egg wash. Decorate with poppy seeds.
Place the baking sheet in the middle of the oven and bake for 15 minutes, or until the buns are golden and sound hollow when you tap the bottom lightly.