Nibelungenkorn rolls

Ingredients for 1 servings:

• 100 g wholemeal emmer flour
• 100 g einkorn wholemeal flour
• 500 g spelt flour type 630
• 100 g wholemeal spelt flour
• 100 g wheat flour type 550
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 20 g sesame, black
• 10 g flaxseed
• 2 packets of dry yeast
• 20 g salt
• 1 pinch(s) of sugar
• n. B. Caraway powder
• 20 g butter
• 100 g yogurt, 3.5%
• 550 ml water
• some flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

baked with ancient grains

Roast the sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds in a pan without fat until they begin to smell, then remove from the heat. Pour the yogurt into a measuring jug and add water to make about 600 ml. Stir in all ingredients and knead into a dough. Let it rise for 1-2 hours, until the dough has increased significantly in volume. Form rolls with floured hands. If the dough is still sticky, add a little more flour until it is easy to work with. Place the rolls on two baking sheets lined with baking paper and bake at 200 degrees Celsius (top/bottom heat) for about 15-20 minutes. A roll weighing approximately 90-95 grams will yield 17-18 rolls.