Multigrain rolls in a flash in the morning

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• 150 g spelt flour
• 150 g rye flour (wholemeal)
• 1 cube of yeast
• 1 tbsp agave syrup or honey
• 2 tsp salt
• 100 g seeds (linseed, sesame, pumpkin seeds), ground
• 350 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 40 minutes

Prepare in the evening, for 12 pieces

Crumble the yeast and mix with the agave syrup. Mix the flour and sift it into a bowl. Gradually add the salt, seeds, and water and knead for 10 minutes. With wet hands, form and score 12 rolls, then let them rise on a baking sheet for half an hour. Meanwhile, preheat the oven to 200°C (400°F). Then place the baking sheet in the oven, turn off the oven, and go to bed. After getting up, set the oven to 200°C (400°F) and bake the pre-baked rolls for about 25 minutes. Before baking, spray the rolls with water and place a small bowl of water in the oven.