Whole grain rolls

Ingredients for 1 servings:

• 300 g whole wheat flour
• 100 g wheat flour (type 550)
• 100 g semolina (durum wheat)
• 150 g spelt
• e.g. water for boiling
• 150 g seeds of your choice (e.g. sunflower or pumpkin seeds)
• 2 tsp salt
• 2 tbsp oil
• 1 tbsp honey
• 300 ml water, lukewarm
• ½ cube of yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Dissolve the yeast in lukewarm water. Combine the flour (I always grind my own whole-wheat flour), semolina, salt, oil, and honey with the yeast water to form a yeast dough. Cover the dough in a bowl with a tea towel and let it rise for 1 hour (e.g., in an oven at 30°C bottom heat or similar). Meanwhile, cover the spelt with water and bring to a boil. Drain and let it cool on a plate. After 1 hour, knead the dough thoroughly, incorporating the spelt and grains. If the dough is too runny, add a little more flour, otherwise the rolls will spread instead of rising. Shape the dough into rolls of any size and place them on a baking sheet lined with baking paper. Cut crosswise into the rolls, cover with a tea towel, and let rise for 40 minutes. Brush with water and bake at 225°C for 25 minutes. The rolls are particularly delicious topped with herb cream cheese and chicken strips.