Summary

Ingredients

• 100 g wheat flour, whole rain
• 100 g rye flour (type 1150)
• 400 g spelled flour (type 630)
• 5 g bran (wheat bran)
• 30 g mashed potatoes powder
• 15 g salt
• 20 g syrup (aave syrup)
• 1 pack dry yeast
• 85 g yourt
• 200 ml water
• 200 ml milk
• 10 ml vegetable oil (omega-3 oil)
• water or milk to brush on

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Instructions

1. Mix the warm water, milk, agave syrup, yogurt, salt, and vegetable oil in a bowl. Add the wheat flour, rye flour, spelled flour, bran, mashed potatoes powder, and dry yeast. Knead using a bread maker or by hand for about 5 minutes until a dough forms. Let rest for 5 minutes.
2. Place the dough on a work surface. Stretch and fold the dough. Let rest for 15 minutes.
3. Cut the dough into individual pieces and shape each into a roll. Place on a floured towel and let rest for 10 minutes.
4. Preheat the oven to 220°C (428°F) with top and bottom heat. Place rolls in and bake for 25-30 minutes at 220°C (428°F), brushing with water or milk every 5 minutes. After 12-15 minutes, reduce the temperature to 180°C (356°F) and continue baking.
5. Optional: For freezing, partially bake rolls for 10-15 minutes at 220°C (428°F), cool completely, and freeze. To bake from frozen, place in a cold oven and bake at 200-220°C (392-428°F) for 15-20 minutes.