Wholemeal rye rolls

Ingredients for 10 servings:

• 1 kg wholemeal rye flour
• 1 cube of yeast
• 1 tbsp maple syrup
• 1 tbsp olive oil, best quality
• 13 g iodized salt
• 850 ml mineral water, still
• 100 g oat flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

Combine the whole-wheat flour and oats in a large mixing bowl and mix thoroughly with a spoon. Place the yeast in a large measuring jug and break it up into small pieces with a spoon, then add the salt, maple syrup, and olive oil. Then, add 850 ml of water and stir well. Pour the liquid from the measuring jug into the flour and mix thoroughly (ideally using a dough mixer). Form the dough into a ball, wetting your hands frequently to prevent it from sticking to your hands and improve the rising process. Return the dough to the mixing bowl and cover with a cloth. Let it rise in a warm place (approx. 30°C) for 1 hour. The oven is recommended, but the temperature should never exceed 40°C! Form the dough into 10-15 rolls. Wet your hands again and knead the dough pieces thoroughly. Place the dough pieces on one or two baking sheets lined with parchment paper and lightly brush with water. If you like, you can now lightly score the rolls. Let the tray(s) containing the rolls rise again in the oven at 30°C on the middle and/or bottom rack for 30 minutes. Increase the temperature to 180°C (fan oven) and bake the rolls for 40 minutes (if you are using two baking sheets, the top tray should be facing down after about 25 minutes and the bottom tray facing up). Remove from the oven after 40 minutes. The rolls will now stick lightly to the parchment paper. They can be easily removed by turning them upside down using the parchment paper. The paper can now be easily removed. Since the rolls will continue to sweat, you should turn them over a few times and remove them from the moist spots on the baking sheet. Note: I have been tinkering with this recipe for some time. It is now so good that I can publish it here. I deliberately omitted any other ingredients, as I was concerned with pure rye. The oat flakes only serve to make the dough lighter. The rolls are extremely tasty and wholesome. A handmade, all-natural product, the likes of which can only be found in very few bakeries these days.