Summary

Ingredients

• 400 ml water, warm
• 1 cube yeast
• 1 pinch (s) salt
• 250 g flour (whole wheat)
• 200 g flour (spelled flour)
• 100 g flour (type 405)
• 140 g plum (s), dried
• 115 g apricot (s), dried
• 70 g date (s), dried
• 40 g hazelnuts, partly chopped, round or whole
• 30 g sesame seeds
• 40 g flaxseed
• 50 g sunflower seeds
• 100 g oat flakes, crunchy
• 2 teaspoons salt
• 2 tablespoon vinegar
• 2 tablespoon oat flakes for sprinkling
• 2 tablespoon sunflower seeds or mixed seeds for sprinkling

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Instructions

1. Dissolve the yeast cube in 300 ml of the warm water and add a pinch of sugar. Mix the types of flour with the salt. Add the oatmeal, sesame, linseed, sunflower seeds and nuts. Chop the dried fruit and mix in. Add the vinegar and mix everything well with the dough hook of the hand mixer. Slowly pour in the remaining 100 ml of the water so that the dough absorbs all the ingredients well but does not stick. Then knead again well with your hands, then cover and let rise in a warm place for about 1 hour. When the dough has enlarged, knead again with your hands and then form 12 rolls. Place these on a baking tray lined with baking paper, sprinkle with oat flakes and seeds and press them down well. Cover the tray with a towel and let the rolls rise again for 1/2 to 3/4 hour. During this time, preheat the oven to 180 ° C. Bake the rolls on the middle rack at top and bottom heat for a total of 25 minutes, but switch from top / bottom heat to convection after 15 minutes. Tip: If you prefer a crispy crust, you should put a bowl of boiling water in the oven at the bottom.