These Buns of grains and seeds are great to have them always at hand, while a risk, because they do not want to stop eating, alone or with ingredients that you like to merge. Personally, we love them for breakfast with a good extra virgin olive oil and cheese, but combined with many other preparations.
The development of these muffins and cereal seeds is very simple, is not as homogeneous mass and elastic like a white bread, but it works well, after making the dough and the fermentation process, just take small portions and form balls the size of a ping pong ball. Starting mass 100 grams of flour, 200 grams of water and 7 grams of fresh baker's yeast.
Final mass start mass, 100 grams of rye flour, 50 grams of oatmeal, 60 grams of millet, 60 grams of flaxseed, 25 grams of sesame seeds, 1 c / p of brown sugar, 2 c / p shallow salt (approx.) and 100 grams of water. The night before preparing the dough or sourdough starter, mix yeast with warm water and add the flour, mix well until all ingredients are well combined.
Leave the dough in a large bowl covered with a cloth to warm temperature, around 19 º C. The next morning proceeded to prepare the dough, first grind the flax seeds with millet in the Thermomix or similar, you do not completely crushed, we like to find the seeds in the tasting, but everyone can grind more or less according to their tastes and needs.
In the container that will prepare the dough, put the rye flour, oats, seeds, brown sugar, salt and water, it also includes the mass start. Knead for 6-8 minutes if you do it with love, and a couple of minutes if you do it by hand. Form a ball with the dough, adding just a little flour on the surface so that it can handle, will be a sticky mess.
Cover with a cloth and left to ferment at about 20 º C for one hour and a half. After this time, making lots of dough and form rolls on lightly floured work surface. Go depositing them in a baking tray. When they are all formed, cover with a cloth and leave for an hour weigh hour and a half.
Preheat oven to 200 º C heat up and down. When the muffins are ready and the hot oven, place the pan and bake for 18 minutes or until crust is slightly crisp and golden. If you've gotten bigger, they will need a few more minutes. Remove the grain and seed muffins from the oven and let cool on a rack. 
The development of these muffins and cereal seeds is very simple, is not as homogeneous mass and elastic like a white bread, but it works well, after making the dough and the fermentation process, just take small portions and form balls the size of a ping pong ball. Starting mass 100 grams of flour, 200 grams of water and 7 grams of fresh baker's yeast.
Final mass start mass, 100 grams of rye flour, 50 grams of oatmeal, 60 grams of millet, 60 grams of flaxseed, 25 grams of sesame seeds, 1 c / p of brown sugar, 2 c / p shallow salt (approx.) and 100 grams of water. The night before preparing the dough or sourdough starter, mix yeast with warm water and add the flour, mix well until all ingredients are well combined.
Leave the dough in a large bowl covered with a cloth to warm temperature, around 19 º C. The next morning proceeded to prepare the dough, first grind the flax seeds with millet in the Thermomix or similar, you do not completely crushed, we like to find the seeds in the tasting, but everyone can grind more or less according to their tastes and needs.
In the container that will prepare the dough, put the rye flour, oats, seeds, brown sugar, salt and water, it also includes the mass start. Knead for 6-8 minutes if you do it with love, and a couple of minutes if you do it by hand. Form a ball with the dough, adding just a little flour on the surface so that it can handle, will be a sticky mess.
Cover with a cloth and left to ferment at about 20 º C for one hour and a half. After this time, making lots of dough and form rolls on lightly floured work surface. Go depositing them in a baking tray. When they are all formed, cover with a cloth and leave for an hour weigh hour and a half.
Preheat oven to 200 º C heat up and down. When the muffins are ready and the hot oven, place the pan and bake for 18 minutes or until crust is slightly crisp and golden. If you've gotten bigger, they will need a few more minutes. Remove the grain and seed muffins from the oven and let cool on a rack.
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