Wholemeal rolls

Ingredients for 1 servings:

• 250 g wholemeal rye flour
• 125 g wholemeal spelt flour
• 125 g wholemeal wheat flour (mix with the wholemeal spelt flour)
• 1 g fresh yeast
• 1 tsp raw cane sugar
• 10 g salt
• 200 g buttermilk
• 170 g mixed seeds, e.g. sunflower seeds, sesame, linseed, oat flakes
• 300 g water, lukewarm

Instructions

Working time approx. 50 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 23 minutes; Total time approx. 16 hours 13 minutes

with overnight fermentation, yields 8 – 10 pieces

First, let the seeds soak in the buttermilk for about 2-3 hours. Mix the yeast with the sugar, 100 ml water, and a few spoonfuls of flour to form a kind of pre-dough and let it stand for 2-3 hours. Then put all the ingredients (except the water) in a mixing bowl and knead well, adding the water a little at a time. Once the dough is finished kneading, transfer it to a larger bowl and let it rise overnight (about 12 hours), covered, at room temperature of about 20/21°C. The next morning, turn the dough out onto the work surface, cut off 8-10 dough balls, and carefully shape them into rolls. If you like, you can moisten the rolls slightly, roll them in oatmeal, and place them seam-side up on the baking sheet. Preheat the oven to 250°C using a heatproof tray, preferably made of stainless steel. Place the baking sheet with the rolls inside and add some hot water to the heated tray. After 10 minutes, reduce the heat to 220°C and bake for another 13 minutes. The total baking time is approximately 23 minutes.