Konrad's multigrain rolls

Ingredients for 1 servings:

• 250 g spelt flour (wholemeal)
• 100 g barley, ground
• 50 g rye flour (wholemeal)
• 100 g semolina (durum wheat semolina)
• 3 tsp rapeseed oil
• 2 tsp salt
• 1 packet of dry yeast
• 250 ml water, lukewarm (approximately)
• some oil for the bowl

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Strong, fluffy rolls or flatbreads

Make a smooth, non-sticky dough from the first 8 ingredients. Place the dough ball in a lightly oiled bowl, cover, and let rise for 1 hour. Then knead briefly and divide into 8 pieces. Shape each piece of dough into a ball, flatten it, and place it on a baking sheet lined with baking paper. Cover and let rise for 30 minutes. Then cut the dough pieces crosswise. Preheat the oven to 250°C (top/bottom heat). Place the baking tray on the middle rack of the oven, reduce the heat to 230°C, and bake the rolls for about 25 minutes. Remove from the oven, immediately brush with water, and let cool on a wire rack under a cloth.