Quick and airy wholemeal rolls

Ingredients for 8 servings:

• 250 g spelt flour, wholemeal
• 200 g whole wheat flour
• 50 g wholemeal rye flour
• 250 ml water, warm
• 1 tbsp milk
• 1 tsp salt
• 1 tsp honey
• ½ cube of yeast, fresh
• e.g. semolina or bran for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Knead all ingredients into a dough. Use warm water if possible, but not so warm that you burn yourself. The yeast needs to do its job. The amount of water varies depending on the degree of fineness of the flour. Coarse flour needs a little less water, fine flour a little more. In the end, the dough should be easy to knead by hand and very slightly sticky. After kneading, divide the dough in half and form the halves into rolls. Divide each roll into 4 pieces, and shape each piece into a roll. Place the rolls on a baking sheet lined with baking paper. Now cut each roll about 1 cm deep with a sharp knife, moisten with water, and sprinkle with semolina or bran. Cover with a dry cloth (a damp cloth will cause the dough to stick and the rolls won’t rise as well). Let it rise for 15 minutes in the upper third of the oven at 50°C. Then remove the cloth, leave the rolls in the oven, and set the oven to 180°C. After 20 minutes, the rolls are done, although they still look very pale. I then turn on the broiler for 3 minutes to give the rolls the necessary browning.