Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 450 g spelled
- 100 g buckwheat
- 50 g millet
- 50 g sesame seeds, unpeeled
- 0.5 teaspoon ½ cumin
- 50 g sunflower seeds
- 2 teaspoons salt
- 1 bag / s dry yeast
- 75 g chocolate, 85% cocoa, rated
- 500 g apple juice, not from concentrate
Print Recipe
Pin Recipe Instructions
- Grind the grain with the sesame seeds and cumin. Combine all ingredients and stir for approx. 5 minutes.
- Shape 12 rolls with wet hands and place them spaced apart on a baking sheet lined with baking paper. Let rise in the oven at 50 ° C top / bottom heat for about 50 - 75 minutes.
- Preheat the oven to 190 ° C top and bottom heat, then bake for about 20-22 minutes. Make a needle test.
- Take care when removing, the rolls are very soft, as the millet only becomes firm after it has completely cooled down.
- Own recipe
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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