John Myers
Ingredients for 6 servings:
- 1 kg wholemeal spelt flour wholemeal wheat flour
- 2 packets of baking powder
- 300 g grains and seeds of your choice
- 600 ml water
- Salt
- 4 tbsp apple cider vinegar, if you like
- possibly wheat flour if the dough is too sticky
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
simply
Place the flour, salt, mixed grains and seeds, and baking powder in a large mixing bowl and mix with a mixer or by hand. Slowly add the water and apple cider vinegar (preferably by hand if you like) and knead until you have a fairly firm, slightly sticky dough. Preheat the oven to 170°C (340°F) fan-assisted or 190°C (375°F) fan-assisted. Shape the dough into round rolls weighing approximately 90g and lightly brush with water. Then cut crosswise into them with a sharp knife and place them on a baking sheet lined with baking paper. Bake the rolls for 35-40 minutes until the rolls are browned to your liking. Depending on your oven’s baking time, baking times may vary. Note: The rolls are very firm and crispy. They still taste good three days later, although I would toast them briefly. Recommendation: For the 300g, I would use grains, oats, and sunflower seeds. Tip: These rolls are also great to make on vacation, for example, if there are no “real” rolls in the country.
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