Summary

Ingredients

For the dough: (pre-dough)

• 160 g wheat flour, 550
• 160 g water
• 2 g yeast

For the dough: (swelling piece)

• 50 g flaxseed
• 50 g oatmeal
• 100 g water
• 20 g salt

For the dough:

• 350 g wheat flour, 550
• 300 g wheat flour, 1050
• 100 g semolina, (durum wheat semolina)
• 10 g yeast
• 240 g beer, (black beer)
• 100 g water

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Instructions

1. For the pre-dough mix the ingredients well and cover with cling film and let rise overnight (approx. 12 hours) at room temperature.
2. For the source piece, roast the oat flakes and linseed in a pan without oil, place in a bowl, add salt and water and stir. Cover with cling film and leave to stand overnight.
3. For the dough, knead everything well and cover and let rise for 2 hours.
4. Pull the dough apart after 40 and 80 minutes and then fold it back together.
5. Place the dough on the floured work surface, flatten it a little and pull it into a rectangle (dough thickness approx. 2 cm). Divide the dough into approx. 16 pieces with a dough card and place on the tray. Cover and let rise for another 1 1/2 hours.
6. Preheat the oven to 220 degrees in good time, pour in the rolls well and bake for 10 minutes.
7. Lower the temperature to 200 degrees and bake for another 10 minutes.