Loose Mixed Spelled Rolls with Sourdough and Yeast

Summary

Ingredients

• 200 g sourdouh (spelled sourdouh)
• 250 g spelled, finely round (alternatively: wholemeal spelled flour)
• 200 g wheat flour type 550 or 1050
• 50 g millet, finely round (alternatively: millet flakes or wholemeal spelled flour)
• 2 teaspoons, leveled salt (10 g)
• 300 ml milk, lukewarm
• 20 g yeast, fresh (1/2 cube)
• 50 g butter, soft
• 1 tablespoon honey, but also tastes good with a hearty topping)

To sprinkle:

• Sunflower seeds, pumpkin seeds, sesame, poppy seeds, caraway seeds, coarse salt, fine oat flakes (as desired)

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Instructions

1. If you want to prepare the sourdough for the rolls yourself, you have to start four days before baking.
2. Mix all types of flour with the salt in a large bowl on the baking day.
3. Crumble the yeast and dissolve it in the lukewarm, not hot, milk; Add everything to the sourdough and stir well.
4. Add the sourdough, milk and yeast mixture to the flour, add softened butter and honey and knead everything into a smooth dough.
5. Knead this vigorously for 10 minutes. If necessary at the beginning, you can lightly flour the work surface. While kneading, fold the dough over and over again and pull it apart, shape it into a ball in between and throw it firmly on the table top. If necessary, add a little lukewarm water or lukewarm milk while kneading. The dough must be slightly moist and elastic at the end, but must no longer stick. Shape the dough into a ball, stretching the outer layers nicely so that a kind of air chamber is enclosed inside.
6. Cover and let the dough rest in the bowl for 30 minutes at room temperature.
7. Then shape the mass into a roll and divide into pieces weighing approx. 60 g. Shape each piece of dough into a ball - put your thumb in the middle to create an air chamber and stretch the outer layers nicely again. Place the balls with the hole facing downwards and with sufficient space on one or two baking sheets lined with baking paper and flatten them a little. The balls will be about twice as big!
8. Cover with a cloth and let rise to about twice the size at a room temperature of at least 20 degrees. They don`t have to be kept extra warm.
9. Preheat the oven to 250 degrees. Brush the rolls with lukewarm water, sprinkle as desired and brush again with water. Slide into the oven on the second rail from below and immediately regulate the temperature to 200 degrees. Bake for 20-25 minutes until light brown.
10. Let cool on a wire rack and enjoy fresh - or bake again the next day with the toaster. Freezing is also good! - The millet gives the rolls a pleasant yellowish color and also makes them even looser.
11. If you already have a very active spelled or wheat sourdough, you can reduce the amount of yeast by half. The sourdough keeps these rolls fresh for a particularly long time!

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