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Whole Wheat Rolls with Sourdough
The perfect whole wheat rolls with sourdough recipe with a picture and simple step-by-step instructions.
sourdough
- 150 g Whole wheat flour
- 150 ml Lukewarm water
bun
- 500 g Whole wheat flour
- 1,5 tsp Salt
- 250 ml Lukewarm water
- 1 tsp Raw cane sugar
- 20 g Fresh yeast
- 1 tbsp Barley malt
Otherwise
- 1 tbsp Sesame
- 1 tbsp Black sesame
- 1 tbsp Fennel seeds
sourdough
- Mix the flour with the water until it is really smooth, seal it airtight and forget it somewhere at room temperature for at least 3 days. The dough should then have thrown really nice bubbles and smell right, already sour, but more so that you get an appetite. It smells a little like freshly baked bread.
bun
- Remove a little from the lukewarm water and dissolve the yeast with the sugar in it. Put the flour together with the salt in a large bowl and mix well and make a well in the middle and pour the sourdough into it and add the yeast mixture. Spread the barley malt around the edge.
- Now add half of the water and knead everything well to form a smooth dough. It takes a while and you can tell how much you ultimately need to add a sip of water every now and then – the dough should no longer stick to your fingers.
- Now cover the dough and let it rest in a warm place for at least 2 hours, the dough should approximately triple.
- Then line a baking sheet with baking paper and put the sesame, black sesame and fennel in a bowl and mix. Now knead the dough again really nicely and divide it into 9-10 parts.
- Now form rolls from the pieces of dough and then dip one in lukewarm water and then roll in the grain mixture and place on the baking sheet. Now cut into the top of the rolls in a cross shape with a sharp knife and cover again and leave to rise for approx. 30 minutes.
- In the meantime, preheat the oven to 225 degrees and bake the rolls on the middle rack for 20-25 minutes. And pour a cup of cold water into the oven so that a surge (steam) forms immediately.
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