Turnip Wheat and Spelled Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 15 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour, whole rain
- 200 g spelled flour, whole rain
- 250 g water, lukewarm
- 25 g oil
- 10 g tossin (wheat sourdouh)
- 10 g yeast, fresh
- 12 g salt
- 6 grams sugar
Also:
- Oatmeal, crunchy
- water for spraying
Print Recipe
Pin Recipe Instructions
- In the evening (preferably after 9 p.m.), knead both types of flour, salt, sugar, wheat sourdough and water well in the food processor. Then knead in the oil drop by drop. Cover and leave to rest in a bowl for approx. 1 hour. Then cut off heavy dough pieces and shape them into round shapes. Then spray lightly with water and carefully press the upper side into the oat flakes. Place on a baking pan lined with baking paper and cover well with aluminum foil. Place on the top shelf of the refrigerator overnight. In the morning (preferably from around 7:30 a.m.), preheat the oven to 200 ° C (top / bottom heat) with a small bowl (oven-safe) of water. Remove the aluminum foil, slide the drip pan onto the 2nd rail from below and bake the rolls for about 20 minutes. The rolls are ready when you tap the underside with your fingers and it sounds hollow.
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