Gluten-free wholemeal rolls

Ingredients for 1 servings:

• 175 g naked oats
• 50 g buckwheat
• 50 g golden millet
• 50 g amaranth
• 40 g brown millet
• 450 ml water, lukewarm
• 10 g dry yeast
• 30 g sourdough (buckwheat natural sourdough)
• 1 tsp salt
• 2 tsp psyllium husk flour
• 2 tsp sugar
• 75 g teff flour, light

Instructions

Working time approx. 15 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

without ready-made baking mix

Finely grind the naked oats, buckwheat, golden millet, amaranth, and brown millet in a grain mill. Mix together the water, dry yeast, natural buckwheat sourdough, and sugar. Then add all the other ingredients and knead thoroughly. Shape the dough into a log and cut to size. The basic recipe makes 12 rolls. Form round rolls and place them in a silicone roll baking pan (this is what I do, but you can also place them on a baking sheet lined with parchment paper). Let them rise in the oven at 40°C (top/bottom heat) for 35 minutes. Then increase the temperature to 200°C (400°F) and leave the rolls in the oven. Once the oven has reached this temperature, bake for another 10 minutes.