Multigrain Chocolate Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g spelled, (whole rain), round
- 150 g barley, (naked whole rain barley), with round
- 50 g oats, (naked whole rain oats), with round
- 50 g sultanas
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 bag / s dry yeast
- 75 g chocolate, 85%, round (almond mill)
- 450 g sparklin mineral water
- Margarine, for frying pan
Print Recipe
Pin Recipe Instructions
- 28 cm frying pan with lid
- Mix all ingredients from spelled up to and including water together and stir until the dough loosens from the edge of the bowl, approx. 5-7 mins.Covered with a damp cloth, let stand at room temperature for approx. 60 min.
- Let the dough knock through again for a good 2-4 minutes, form rolls with wet hands and place them in the greased 28 cm frying pan with spaces between them, put strips of baking paper on edge around each roll, close the lid and let it rise at room temperature for 30-50 minutes - you can see it , the dough has now filled the gaps well.
- Place on a cold hotplate, bake for 30 minutes at level three of the six possible levels, when the dough is no longer moist to the touch and the rolls can be shaken in the pan, they are ready.
- Or you can put a frying pan of the same size over it and turn it over, remove the top pan and bake for another 10 minutes (residual heat).
- Take care when removing from the pan, the rolls are very soft, cake-like, due to the barley, cool a little or let cool down completely before eating.
- Own recipe
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