Oat rolls

Ingredients for 1 servings:

• 720 ml water, lukewarm
• 1 tsp dry yeast
• 1 tbsp sugar
• 670 g wheat flour type 405
• 140 g oat flakes, fine
• 20 g oat flakes, wholegrain
• 2 tsp, leveled salt
• oatmeal
• Sesame, light
• poppy

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 40 minutes

for 12 pieces; the dough rests overnight

In a cup, mix the yeast with the sugar and 2 tablespoons of the water. Pour the remaining water into a large mixing bowl. Mix the flour, salt and oats. First add the yeast water, then the dry ingredients to the water in the bowl and stir with a wooden spoon until smooth. No electrical appliances are required. Cover the bowl and leave it in a cool place overnight. The next day, preheat the oven to 230°C fan/convection oven. Line 2 baking sheets with baking paper. Using 2 tablespoons, place 6 rolls on each sheet (the dough will be very soft) and sprinkle with oats and/or sesame/poppy seeds. Bake both sheets at the same time for about 20 minutes. Tap the rolls to check if they are done. Let the rolls cool slightly on a wire rack. Variation: Instead of the whole-grain oats, stir in 20g of finely ground oats, 2 tablespoons of sunflower seeds and a small, finely grated carrot.