Dietmar Kappl of homebaking.at has recently written his first book entitled "Baking next level mit Roggen". Unfortunately it's only available in German and in printed format. Of course, no sensible baker publishes ebooks these days because they will be instantly pirated.
Haferflocken brötchen is one of the recipes in the book. I'm not going to publish it here to respect copyright, but if you go on the book publisher's website there is a small sample from the book with a few recipes - this is one of them.
It uses a rye levain and a cold, salted soaker with oat flakes and rye schrot. The main dough contains T550 (German bread flour) and T997 light rye. One thing to note is that "half-active" malt is used in the main dough, sold in Germany as Brötchen Malz. I approximated this by using 25% diastatic malt flour and 75% liquid malt extract (ND).
The rolls are baked seam side up with the sunflower seed "topping" underneath. I kept the final proof short and the rolls opened up well in the oven.
Lance
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cuties!!!! Great stuff, Lance.
Rob
I like the idea of baking seam side up with the seeds below. These rolls look crunchy and tender.
look at those pretty little balls! Nice bake, Lance
Jay
Very nice bake. While I won't be buying a book in the German language, I will be checking out Mr. Kappl's page for the free bees.
Will F.
The book is on Amazon uk, for anyone wanting to take a closer look.
Lance