Summary

Ingredients

• 350 g wheat flour (whole rain)
• 350 g wheat flour, 550 type
• 2 teaspoons sea salt, fine
• 1 cube yeast
• 1 pinch (s) sugar
• Water, lukewarm
• some milk, for brushing
• possibly flour, to work with

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Instructions

1. Mix both types of flour with the salt in a mixing bowl. Press a well in the middle and crumble the yeast into it. 450 ml of lukewarm water in the well on the yeast pour a pinch of sugar. Using a wooden spoon, stir the yeast with a little flour from the edge. Cover and let rest for about 30 minutes.
2. Knead everything into a dough with the dough hook. Dust with a little flour and cover and let rise for approx. 2-3 hours until the dough is twice as thick.
3. Divide the dough into 12 equal pieces, each without kneading much into elongated rolls with a pointed tip.
4. Line the baking sheet with parchment paper and place the rolls on top. Cut the surface of the rolls lengthways with a sharp knife about 1 cm deep. Cover the rolls with a slightly damp cloth and let them rest for about 1 hour until they have risen well.
5. Preheat the oven to 240 ° C (fan oven 225 ° C). Place a heat-proof bowl of water on the bottom of the oven. Spread a thin layer of milk on the rolls and bake in the hot oven (center) for about 20 minutes. Let cool on a wire rack.