Summary

Ingredients

• 180 g spelled flour (whole rain)
• 220 g wheat flour, type 550
• 4 tablespoon oat flakes (whole grain)
• 1 pack dry yeast
• 1 ½ teaspoon salt
• 1 teaspoon honey
• 1 tablespoon rapeseed oil
• 250 ml water, lukewarm
• oatmeal

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Instructions

1. Mix the flour types with the oat flakes, mix in 1 1/2 teaspoons of salt and the dry yeast. Measure out 250 ml of lukewarm water, add 1 tablespoon of rapeseed oil and 1 teaspoon of honey, stir and add to the flour mixture. Knead well with the dough hook of the food processor until a smooth, firm dough is formed.
2. If the dough is still too sticky, feel free to add more oat flakes, just by feeling, until the dough no longer sticks.
3. Knead the dough again briefly with your hands, shape it into a ball and cut off 8 equal pieces.
4. Using the Stretch & Fold method, shape 8 balls of dough out of it and place them directly in a 28 cm springform pan lined with baking paper. The balls shouldn`t touch each other, because they`ll open well during baking.
5. Spray or wipe the dough pieces with a little slightly salted water and sprinkle with wholegrain oat flakes. Spray again and cover and let rise for about 3 hours in a warm, draft-free environment until they have significantly increased their volume.
6. Preheat the oven to 250 ° C. Spray / wipe the dough well again.
7. Place the springform pan on the lowest rail of the oven and bake at 250 ° C for 10 minutes. After 10 minutes, turn the temperature down to 200 ° C and bake the rolls for another 15 minutes.
8. After 15 minutes, spray the rolls with water again and apply for another 10 minutes until the desired browning is achieved
9. finish baking. Better to keep an eye on these last 10 minutes, because every oven bakes differently.
10. Take the springform pan out of the oven, use the baking paper to place the rolls on a wire rack and let them cool for a few minutes.
11. All the rolls are now baked together, but can easily be broken off piece by piece. They are wonderfully crispy and very fluffy and fluffy on the inside.
12. Tip:
13. For breakfast rolls, you can prepare the dough the evening before - but then with 1/2 cube of FRESH yeast.
14. Place the dough pieces in the springform pan and immediately cover them in the refrigerator. The next morning, take out the pan, let it take some room temperature, spray well before putting it in the oven and finish baking the rolls as described above.