Muesli spelt rolls

Ingredients for 4 servings:

• 300 g wholemeal spelt flour
• 50 g wheat flour
• 75 ml water
• 100 ml milk
• 1 tbsp sugar
• 1 tsp, leveled salt
• 20 g yeast, fresh
• 2 tbsp, heaped raisins
• 2 tbsp, heaped sunflower seeds
• 2 tbsp, heaped pumpkin seeds
• 2 tsp honey
• 4 tsp, heaped oat flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

with fresh yeast

Heat the milk and water in a saucepan over low heat until lukewarm. Slowly dissolve the sugar and yeast in it. In a medium-sized mixing bowl, combine the flour and the remaining ingredients. Using a large spoon, stir in the lukewarm yeast/milk/sugar/water mixture. When the dough starts to pull away from the bowl, knead briefly by hand. Cover the bowl with a tea towel and place it in an oven preheated to 35°C for one hour. After the resting time, remove the dough from the bowl and divide it into 4 equal pieces. Using a little flour on your hands, shape the lumps of dough into a round ball. Place the 4 balls on a baking sheet lined with baking paper and cut a 0.7 cm slit in the middle with a knife. Cover the tray with the rolls again with a tea towel and let them rest in a warm place for another 30 minutes. Preheat the oven to 160°C fan/convection oven and place a cup of water in the oven. Now place the baking tray with the rolls in the oven and bake for about 25 – 30 minutes, depending on your preference for browning.