Summary

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

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Instructions

1. 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.
2. Preheat the oven to 170 degrees hot air or 190 degrees circulating air.
3. 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.
4. Info: The rolls are very firm and crispy. They taste good for three days afterwards, but then I would toast them briefly.
5. Recommendation: I would use grains, oatmeal and sunflower seeds for the 300 g.
6. 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.