Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Take out of the oven, brush with water immediately and let cool on a wire rack under a cloth.