Summary
| Prep Time | 30 mins |
| Cook Time | 22 mins |
| Total Time | 1 hr 52 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g wheat flour, whole rain
- 200 g wheat flour, type 405
- 200 g rye flour, dark, type 1150
- 280 ml beer
- 1 bag / s dry yeast
- 20 g mararine
- 10 g salt
- 2 ½ g sugar
- 2 g bakin malt, homemade *
- grains, e.g., sesame, linseed, sunflower, poppy seed, pumpkin, caraway, depending on your taste
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Put the specified ingredients, except for the egg, in a large bowl, mix and knead well (approx. 10 minutes). Then cover the dough with a clean tea towel and let it rise in the oven (20 minutes at 70 ° C).
- Shape the dough into round or pointed rolls (approx. 85g each) and place on a baking sheet covered with parchment paper. Use a knife to make one or more indentations (e.g. cross) in the dough piece. Then brush with the beaten egg. Let the rolls rise again (20 min. At 70 ° C). Depending on your needs or taste, sprinkle with grains and let rise again in the oven for 20 minutes. Then bake at 220 ° C for 18 - 22 minutes. Swath at first!
- Tip:
- A bread maker can also be used for kneading!
- * Recipe for baking malt in the DB.
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