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Piccoli panini di segale con semi di zucca e girasole

Of the small sandwiches with rye flour to find the flavors of our trips to the North.
Sandwiches made a few days ago for use of pumpkin seeds and sunflower seeds that were lying unused for too long in the pantry.
successful and very convenient time optimization using nocturnal rise in the refrigerator.
the morning took just a couple of hours to get bread soft and fragrant.
The problem is that they are like cherries, one leads to another!

To bring to the table my little sandwiches I chose the Entity tray 3 of Mebel in the white-green.

Rye Sandwiches with pumpkin seeds and sunflower

Ingredients 250g strong flour 250g
rye flour (rye bread prepared for Molino Rossetto)
15g fresh yeast
30 grams of extra virgin olive oil 250ml of cold milk

approximately 10 g of salt 10 g sugar

a teaspoon of malt. 1 whole egg
XL

To decorate:
pumpkin seeds sunflower seeds

albumen

Method: Put
all dough ingredients except the egg and salt.
Working with hook for 5 minutes, add eggs and salt.
work at speed 1 for 10 min, stopping several times to remove the dough from the hook and facilitate the stringing of the dough.
Put the dough covered with plastic in the refrigerator overnight.
The next morning remove the dough from the refrigerator, leave at room temperature for 20-30min, then turn onto a work surface, divide dough into 20-30g portions and roll into balls.
Let rise for 30 min, brush the surface with egg white and sprinkle with pumpkin seeds and sunflower.
Bake at 180-200 ° C for about 15-20min.