Traditional hot cross buns with active sourdough starter and seeds

Sourdough crosses are not only a delicious and satisfying breakfast, but also a symbol of patience in the kitchen. The use of Ekozam white wheat flour, stone-ground, guarantees a fluffy texture and preserves the authentic taste of the grain. The addition of poppy seeds and raw sunflower seeds gives these pastries a pleasant crispness and a richness of healthy fats.

Ingredients:

• 350 grams of Ekozam white wheat flour

• 200 grams live sourdough starter

• 100 ml warm water

• 30 grams poppy seeds

• 20 grams sunflower seeds (raw)

• Pinch of salt

Method of preparation:

1. Kneading: Sift the flour together with the salt. Add the warm water and sourdough starter and knead a soft dough.

2. First rising: Let the dough rise at room temperature for about three hours. Check its readiness by pressing it with your finger – if it quickly returns to its original shape, it is ready.

3. Shaping: Knead the dough again, adding the poppy seeds and sunflower seeds. Shape it into crosses (as shown in the picture) and arrange them on a baking tray lined with baking paper.

4. Second rising: Let the shaped crosses rest and rise again for about another two hours. The rising time depends entirely on the room temperature.

5. Baking: Preheat the oven to 200°C and place a bowl of water at the bottom to create steam. Bake at this temperature for ten minutes, then reduce to 180°C and bake for another 20 minutes until fully cooked.

6. Finishing: After baking, remove the crosses onto a wire rack, lightly spray them with cold water and cover them with a towel to soften.

Bon appétit!