Fast Whole Wheat Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg wholemeal spelled flour whole wheat flour
- 2 packs baking powder
- 300 g rains and seeds your choice
- 600 ml water
- salt
- 4 tablespoon apple cider vinegar, if you like
- possibly wheat flour if the dough is too sticky
Print Recipe
Pin Recipe Instructions
- Put the flour, salt, mixed grains and seeds, and the baking powder in a large mixing bowl and mix with a mixer or by hand. Water and apple cider vinegar (if you like) slowly work in by hand and knead until a fairly firm, slightly sticky dough is formed.
- Preheat the oven to 170 degrees hot air or 190 degrees circulating air.
- Shape the dough into round rolls weighing approx. 90 g and brush them lightly with water. Then cut in a cross shape with a sharp knife and place on a baking sheet lined with baking paper. Bake the rolls for 35 - 40 minutes after the desired browning. Observe the empirical values of your own furnace in terms of time. Every oven bakes differently.
- Info: The rolls are very firm and crispy. They taste good for three days afterwards, but then I would toast them briefly.
- Recommendation: I would use grains, oatmeal and sunflower seeds for the 300 g.
- Tip: The rolls can also be made well on vacation if there is, for example, a meal in the country. B. there are no real rolls.
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