Summary

Ingredients

• 700 g wheat flour type 550
• 300 g wholemeal spelled flour
• 2 teaspoons baking malt
• 3 teaspoons salt
• 1 tablespoon honey
• 20 g yeast
• 150 g natural yourt
• 440 ml water
• Fat and flour for the mold
• grains or similar, for sprinkling the rolls

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Instructions

1. Mix the water, yeast and honey. Add yogurt. Add flour, baking malt and salt spoon by spoon.
2. Let the dough knead for about 8 minutes until it comes off the pan and no longer sticks. (If you have used a different flour, the amount of water required may vary slightly. So be careful, maybe not add all the water right away.) Let rise for about 40 minutes. To prevent it from drying out, cover the container with a damp cloth.
3. Divide the risen dough in half. Knead one half of the bread well again, always kneading the dough from the outside in and then kneading it out again with the ball of your hand. Shape into a ball, place in an ovenproof container with a lid (grease, flour or spray with release agent), let rise again for approx. 10 minutes and bake in a non-preheated oven at 230 ° C for 45 minutes, top / bottom heat. If you want it a little crispier, remove the lid and bake for another 5 minutes.
4. Bun:
5. Shape the other ball of dough into 9-10 balls. Let the dough balls relax briefly. Brush with a little water and sprinkle with a desired topping. Put them next to each other in a baking dish or on a baking sheet. Let rise again for approx. 15 minutes and bake in the still warm oven (from the bread, at 210 ° C for 20 - 25 min O / U. If you want, you can put some water on the oven floor to steam.
6. The rolls can be prepared very well and put in the baking dish overnight (cover with aluminum foil) in the refrigerator and freshly baked in the morning for breakfast.