Multigrain chocolate rolls

Ingredients for 8 servings:

• 300 g spelt (whole grain), ground
• 150 g barley (naked whole grain barley), with ground
• 50 g oats (naked whole grain oats), with ground
• 50 g sultanas
• 1 tsp sugar
• 2 tsp salt
• 1 bag(s) of dry yeast
• 75 g chocolate, 85%, ground (almond mill)
• 450 g mineral water, carbonated
• Margarine, for frying pan

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

egg-free, dairy-free, vegan

28 cm frying pan with lid Mix all ingredients from spelt up to and including water together and stir until the dough starts to pull away from the sides of the bowl, approx. 5-7 minutes. Cover with a damp cloth and leave to stand at room temperature for approx. 60 minutes. Knead the dough again for a good 2-4 minutes, shape rolls with wet hands and place them in the greased 28 cm frying pan, leaving space between each roll, place strips of baking paper upright around each roll, close the lid and leave to rise at room temperature for 30-50 minutes – you can see that the dough has now filled the gaps nicely. Place on a cold hotplate, bake for 30 minutes at level three of six possible levels, when the dough no longer feels wet to the touch and the rolls can be shaken in the pan, they are done. Or you can place a frying pan of the same size on top and turn it upside down, remove the top pan and bake for another 10 minutes (residual heat). Be careful when removing them from the pan; the rolls are very soft and cake-like due to the barley. Let them cool slightly or completely before eating. My own recipe.