Glorious breakfast sandwiches
Let the dough spend a night in the fridge, then bake in a hot oven. Your breakfast bread will be irresistibly crunchy and crusty
1 cup water
2 tsp dried yeast
1 tsp salt
1 tbsp flax seeds
¼ cup rye flour
¼ cup spelt flour
1½ cups plus 2 tbsp wheat flour
Filling of your choice (we have a combination of butter, cream cheese, turkey slices and veggies)
In the evening, mix together water, yeast, salt, and flax seeds. Add rye and spelt flour, and stir with a large spoon to combine.
Add wheat flour gradually, stirring. Do not knead the dough, just stir until you feel some viscosity forming. The dough should resemble a thick porridge.
Cover the bowl with wax or baking paper, and a kitchen towel. Refrigerate overnight.
In the morning, line an oven tray with baking paper. Preheat the oven to 220°C.
Spoon the cold dough into 4 dollops. Leave space in between. Sprinkle the tops with a bit of flour.
Bake on a medium-low rack for 25–30 mins until well-browned and crusty. Do not cover the rolls after removing from oven, or you’ll loose the crunchy crust. Let rest for 5 minutes.
Cut the rolls in half, smear with butter or cream cheese, and build your sandwich with whatever you like.