Whole-grain nut rolls

Ingredients for 1 servings:

• 300 g wheat flour (type 1050)
• 250 g rye flour
• 50 g flour (amaranth flour)
• 50 g spelt, coarsely ground
• 2 packets of dry yeast
• 450 ml water, lukewarm
• 1 tbsp honey
• 1 tsp salt
• 2 tbsp oat flakes, wholegrain
• 2 tbsp oat flakes, fine
• n. B. Nuts (e.g. cashew nuts, hazelnuts)
• e.g. pumpkin seeds
• e.g. sesame
• e.g. sunflower seeds
• n. B. Poppy
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Mix the different types of flour with the dried yeast. Knead well with the honey, salt, and lukewarm water. Then stir in the oats, nuts, seeds, poppy seeds, and spelt. Let the dough rise in a warm place for 30 minutes, until it has doubled in size. Knead briefly again on a floured surface and form small rolls. Place the rolls on a baking sheet and cut a cross into them. Let rise for another 15 minutes in a warm place. Preheat the oven to 200°C and bake the rolls for about 20 minutes. Place a cup of hot water in the oven. Five minutes before the end of the baking time, brush the rolls with water to give them a nice shine.