Fake pretzel rolls with wholemeal flour

Ingredients for 1 servings:

• 250 g flour, wheat flour type 550
• 250 g wheat or spelt
• ½ tsp caraway seeds, whole
• ½ tbsp salt
• 1 cube of yeast
• ¼ liter of water
• 1 liter of water
• 1 tsp baking soda
• Caraway seeds
• poppy
• sesame
• Salt, coarse

Instructions

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

Recipe for 12 rolls

Finely grind the wheat with caraway seeds and mix with the remaining flour and salt in a bowl. Make a well in the center. Crumble the yeast into the well and pour in 1/8 liter of water. Stir in some of the flour to form a thick paste. Let it rise for 45 minutes. Add the remaining water and knead thoroughly until you have a smooth, non-sticky dough. Divide into 12 equal pieces. Knead each piece briefly again and shape into a small, oblong loaf. Bring 1 liter of water and baking soda to a boil in a saucepan. Depending on the size of the pan, cook two to four dough pieces at a time for 30 minutes. Remove with a slotted spoon and place on a greased baking sheet. Sprinkle to taste. Bake in a preheated oven on the second rack from the bottom at 200°C (180°C fan-assisted oven) for about 20 minutes, until light brown.