Multigrain Rolls – Nice and Crispy!

Summary

Ingredients

For the dough: (pre-dough)

• 250 g wheat flour, type 550
• 300 ml water
• 10 g yeast, fresh

For the dough: (main dough)

• 500 g spelled flour (whole rain), alternatively whole wheat flour
• 250 g wheat flour, type 550
• 2 tablespoon baking malt, heaped
• 330 ml water, approx.
• 10 g yeast, fresh
• 2 teaspoons salt
• Grains / seeds / flakes as desired
• Sesame seeds, for sprinkling

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Instructions

1. The pre-dough is mixed as follows in the evening: Put the flour in a smaller bowl, dissolve the yeast in some of the water and add to the flour together with the rest of the water. Beat everything well (preferably with a wooden spoon with a hole) until you have a smooth dough. Cover the bowl with cling film or similar and leave to stand overnight at room temperature.
2. The next day (whether in the morning or at noon) mix the two types of flour with the baking malt and place in the bowl of the food processor. Dissolve the yeast in some of the water, add to the flour along with the pre-dough and the rest of the water. Let knead for approx. 4 minutes on the lowest setting, then knead for approx. 8 minutes on a high level while slowly pouring in the salt. As soon as the salt is there, the dough begins to separate from the edge of the bowl. The dough should still be a little more moist than with white flour rolls, because the wholemeal flour still swells!
3. Now take out the dough and work in the grains, seeds, etc. by hand = knead the dough well again and place in a large, lightly oiled bowl. Turn again briefly so that the dough is completely surrounded by a film of oil. Cover the bowl with cling film or similar and let rise at room temperature for about 1 1/2 hours until the volume has doubled.
4. Then place the dough on the floured work surface and divide it into approx. 22 pieces. Cover this with a kitchen towel and gradually grind the pieces of dough into rolls as usual.
5. Briefly turn the dough pieces in wholemeal flour, place on the greased baking sheet and cover with a kitchen towel.
6. After about 3/4 hour cut into the dough pieces and preheat the oven to 250 ° C.
7. After another 1/4 hour moisten the dough pieces with a flower syringe and sprinkle with sesame seeds.
8. Put the tray in the oven and pour a cup of water into it. Close the oven door as quickly as possible, let out the steam after 5 minutes (important!) And turn the oven down to 225 ° C. In between (1-2 x) spray with water; this makes them crispier and more shiny.
9. The rolls are ready after about 18-20 minutes!

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