"Halbkorn" – rolls from gugel

Ingredients for 10 servings:

• 250 g wheat flour (wholemeal) or wholemeal spelt flour
• 250 g wheat flour 550 (or spelt flour 630)
• 1 tsp, heaped salt
• 1 tsp honey
• tsp, leveled malt
• ½ cube of yeast
• 270 ml water, lukewarm (up to 300 ml)
• Sunflower seeds or other grains
• 1 egg(s)
• 1 tbsp water
• 1 tbsp olive oil

Instructions

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

succeed easily

Make a yeast dough from the listed ingredients and knead briefly. Let the dough rest for about 20 minutes; it should roughly double in size. Weigh out about 10 dough pieces (80g each) and roll them into rolls, then let them rise for about another 20 minutes at room temperature. Spread the rolls to taste, score them, and sprinkle with seeds, if desired. Bake in a preheated oven with a small bowl of water at 240°C for 18-20 minutes. The whole-wheat content can be increased as desired; you’ll need a little more water accordingly.