John Myers
Ingredients for 1 servings:
- 100 g whole wheat flour
- 100 g rye flour (type 1150)
- 400 g spelt flour (type 630)
- 5 g bran (wheat bran)
- 30 g mashed potato powder
- 15 g salt
- 20 g thick juice (agave syrup)
- 1 packet of dry yeast
- 85 g yogurt
- 200 ml water
- 200 ml milk
- 10 ml vegetable oil (omega-3 oil)
- n. B. Water or milk for brushing
Instructions
Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes
Rolls made with three types of flour. Makes about 17 rolls.
Combine warm water, milk, agave syrup, yogurt, salt, and oil in a bowl. Add the three different types of flour, the bran, the mashed potato powder, and the yeast. Then knead (in a bread maker or other tool). After kneading, let the dough rest briefly (5 minutes). Then transfer it to a work surface and fold the dough: stretch and fold, then let it rest again for about 15 minutes. After that, the rolls are ready to be formed. Cut individual pieces of dough and form rolls. Place the dough pieces on a floured towel and let them rest for another 10 minutes. Then place them in the preheated oven and bake for about 25-30 minutes at 220°C (top/bottom heat). Brush with water or milk occasionally. Reduce the temperature to 180°C halfway through the baking time. You can also bake the rolls and then freeze them. Baking time: approx. 10-15 minutes at 220°C. Then remove from the oven, let cool, and freeze. When needed, remove the rolls from the freezer and place them in a cold oven while still frozen. Bake at 200-220°C (top/bottom heat). The baking time is then only approx. 15-20 minutes. The rolls will be light and crispy and taste truly delicious.
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