Wholemeal rolls

Ingredients for 1 servings:

• 1 kg whole wheat flour
• 150 g sesame seeds
• 160 g sunflower seeds
• 200 g oat bran
• 20 g salt
• 1 cube of yeast
• 25 g baking malt
• 850 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 25 minutes

our best rolls for years

Pour lukewarm water into a mixing bowl. Grind the sunflower seeds and sesame seeds in a blender or by hand (not too finely; powder is not desired) and mix with all the other ingredients except the flour. While kneading continuously, add the flour and knead for about 5-10 minutes until a compact dough forms. (The dough is quite, let’s say, sturdy. If you like kneading by hand on the table, you can of course do that too, but start with the flour and gradually add the remaining ingredients as a watery mixture.) Form the finished dough into a ball and let it rise in the oven at 50-70°C (122-168°F) for about 20-25 minutes. The volume should be noticeably larger afterward. Then form small balls (about 70 g) from the dough and place them upright on a baking sheet. Upright because they will collapse during baking and otherwise become too flat. I always use a perforated baking sheet, which I grease beforehand with a release agent (spray oil), otherwise the rolls would stick to the holes. Let the dough pieces rise in the oven for about 30-40 minutes. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and bake the dough pieces for 15-20 minutes, depending on the degree of browning. Don’t be surprised; the rolls are relatively compact, meaning they’re not the balloons you’re used to from bakeries. The malt is an optional ingredient and not absolutely necessary; it makes the rolls a bit airier and crispier. But as I said, they turn out just as well without it.