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. Put the warm water, milk, agave syrup, yogurt, salt and the oil in a bowl. Put the 3 different types of flour, the bran, the mashed potato powder and the yeast on top. Then knead (bread maker or other aids). Let the dough rest briefly (5 min.) After kneading.
2. Then place it on a work surface and fold the dough: Stretch and fold, then let it rest again for about 15 minutes.
3. Then the rolls can be shaped. Cut individual pieces from the dough and shape into rolls. Place the dough blanks on a floured towel and let rest again for about 10 minutes.
4. Then they are pushed into the preheated oven and baked for about 25 - 30 minutes at 220 ° C (top / bottom heat). Brush with water or milk every now and then. Halfway through the time, reduce the temperature to 180 ° C.
5. You can also bake the rolls and then freeze them. Baking time: approx. 10 - 15 min. At 220 ° C. Then take it out of the oven, let it cool down and freeze. If necessary, take them out of the refrigerator compartment and put the rolls in the cold oven while they are frozen. Bake at 200 - 220 ° C (top / bottom heat). The baking time is then only approx. 15 - 20 minutes.
6. The rolls become loose and crispy and taste really delicious.