Kaiser’s Bread with gofio

Great recipe from La cocina de Mesilda that brings us this spectacular gofio kaiser bread, ideal to accompany meals.

Kaiser’s Bread with gofio

Recipe by Gofio La Molineta




Cooking time





Great recipe from La cocina de Mesilda that brings us this spectacular gofio kaiser bread, ideal to accompany meals.


  • 140 gr. of maize flour of gofio

  • 140 g of strong flour

  • 5 gr. of salt

  • Half a teaspoon of dry baker’s yeast

  • 180 to 220 ml. of water


  • 125 gr. of sourdough (the rest can be stored in the freezer)

  • 280 g of strong flour

  • Half a teaspoon of salt

  • One and a half teaspoons of honey

  • An instant yeast quark

  • One egg

  • One and a half teaspoons of sunflower oil

  • 150 to 180 ml. of warm water

  • Sesame and poppy seeds to cover


  • We put the two flours, the yeast and the salt in a container.
  • Add 3/4 of a cup of water, and mix until you get a homogeneous dough. (The water is added as the dough asks for it, although it is always better that it is a little sticky than very compact).
  • Finally, knead the dough until it is soft and smooth.
  • Then make a ball and put it in a greased container with oil, cover it with a film and let it rest until it doubles in size.
  • Once it has been lifted, we take the air out gently and we make a ball again, we put it back in the container, covered, and we keep it in the fridge until the next day (you can have the fridge for up to 3 days, or freeze it).
  • We take the dough out of the fridge one hour before preparation, cut it into pieces and cover it with a cloth.
  • Mix the flour with the yeast and salt and add the sourdough, the egg, the oil and ten spoonfuls of water, and knead until you get a smooth ball.
  • Lightly grease the surface with oil, put it in a covered container and leave it for two hours or so at room temperature.
  • Then divide into 6 or 9 equal parts, depending on the size you want the rolls.
  • Press them with a KAISER cutter (me with a knife), or with any other round cutter and make little grains on the edges.
  • Place them on a tray in the oven with SILPAT or vegetable paper, spray them with oil and cover them with a plastic sheet until they double in size.
  • Preheat the oven to 220 degrees and place a tray with water on the bottom.
  • Sprinkle the buns with water and sprinkle with the seeds, and when the oven is hot put the buns in and leave for 10 minutes.
  • Lower the temperature to 180 degrees and leave them until they are golden.