Multigrain Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 300 g flour, (whole wheat flour)
- 200 g flour, (wheat flour type 550)
- 150 g oatmeal
- 20 g flaxseed
- 20 g sesame seeds
- 20 g pumpkin seeds
- 20 g sunflower seeds
- 20 g poppy seeds
- 1 cube fresh yeast (42 g)
- 550 ml water, lukewarm (barely)
- 3 teaspoons sea salt
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Mix flour types and kernels and seeds. Put the yeast (crumbled) in a food processor (without a food processor it is better to dissolve the yeast with a little water !!!) Add water and knead everything well, first on a slow setting, then on the highest setting for approx. 5 minutes (the dough may still be slightly damp, the VK flour still absorbs some water). Cover the bowl and let the dough rise for about 2 hours until its volume has doubled.
- Then divide the dough into 20 portions and grind rolls from them. Place the rolls on a baking sheet lined with baking paper and leave to rise covered for about 30 minutes.
- Moisten to taste and sprinkle with seeds and kernels. Then bake in the preheated oven at 200 ° for about 30 minutes.
- The rolls taste very spicy and are extremely juicy. They are also great for freezing and after defrosting they can be briefly baked in the oven.
- If you don`t like yeast, you can bake it with half of the yeast, but then you have to go longer to be just as loose.
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