There’s something deeply satisfying about baking real bread — the kind made with whole, stone-ground flour, slow fermentation, and ingredients that still taste of the earth. These rolls are inspired by traditional Tuscan baking: no refined flour, no shortcuts, just honest ingredients, long rest, and deep flavor.
The mix of wholemeal flour, rye, chestnut flour and soaked seeds gives them a rustic character, while honey and malt gently boost the yeast and add a golden crust. They’re healthy — but not the kind of “healthy bread” that tastes like sawdust. They stay soft inside, with a crisp crust and a natural sweetness that pairs beautifully with cheese, cured meats or simply good extra virgin olive oil.

Ingredients

• 800 g stone-ground whole wheat flour
• 100 g whole rye flour
• 100 g chestnut flour (sifted)
• 200 g mixed seeds (flax, pumpkin, sunflower, sesame…) soaked in water for 1 hour
• 700 g cold water
• 14 g fresh yeast
• 20 g fine sea salt
• 30–40 g extra virgin olive oil
• 3 teaspoons honey (about 30 g)
• 2 teaspoons active diastatic malt powder (6–8 g)

Directions

1. Soak the seeds (optional but recommended):
   – Soak the mixed seeds in cold water for 1–2 hours, then drain well.
2. Evening – Dough preparation:
   – In a large bowl, combine all flours.
   – Dissolve the yeast with honey and malt in a small amount of water. Add the remaining water and pour everything over the flour mixture.
   – Mix briefly. After 3–4 minutes, add salt, olive oil, and finally the drained seeds.
   – Knead until the dough is uniform. It will be slightly sticky – that’s perfect.
3. Slow fermentation (cold proofing):
   – Place the dough in a lightly oiled bowl and cover.
   – Let it rest for 30–60 minutes at room temperature, then refrigerate for 12–18 hours.
4. Next morning – Shaping:
   – Take the dough out of the fridge and let it sit at room temperature for 30–45 minutes.
   – Divide into 70 g pieces and shape into round rolls by gently tightening the surface (pirlatura).
   – Roll the tops in extra seeds if desired.
5. Second rise:
   – Place the rolls on a baking sheet lined with parchment paper, cover with a cloth, and let rise for about 60 minutes at room temperature.
6. Baking:
   – Preheat the oven to 220°C (430°F) static mode. Place a small oven-safe bowl of water inside to create steam.
   – Bake for 16–18 minutes.
   – After 10 minutes, remove the water and swap the baking trays if using more than one.
   – Rolls are perfectly baked when their internal temperature reaches 94–95°C (201–203°F).
7. Cooling:
   – Transfer to a wire rack and let cool for at least 30 minutes.
8. Freezing & Reheating (optional):
   – Once completely cooled, place the rolls in freezer bags.
   – To reheat from frozen: Air fryer, 180°C for about 7 minutes — they’ll taste freshly baked.