Konrad`s Multigrain Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g spelled flour, (whole rain)
- 100 g barley, round
- 50 g rye flour, (whole rain)
- 100 g semolina, (durum wheat semolina)
- 3 teaspoons rapeseed oil
- 2 teaspoons salt
- 1 pack dry yeast
- 250 ml water, lukewarm (approx.)
- some oil for the bowl
Print Recipe
Pin Recipe Instructions
- Prepare a smooth, non-sticky dough from the first 8 ingredients. Put the dough ball in a lightly oiled bowl and let rise covered for 1 hour.
- Then knead briefly and divide into 8 pieces. Shape each piece of dough into a ball, press it flat and place on a baking sheet lined with baking paper. Cover and let rise for 30 minutes. Then cut the dough pieces crosswise.
- Preheat the oven to 250 ° C top / bottom heat. Place the baking sheet in the middle of the oven, reduce the heat to 230 ° C and bake the rolls for about 25 minutes.
- Take out of the oven, brush with water immediately and let cool on a wire rack under a cloth.
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