Whole Wheat Bread Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rye flour
- 200 g wheat flour (whole rain)
- 100 g spelled flour
- 200 ml water
- liter ⅛ buttermilk
- 1 pack dry yeast
- 2 teaspoons salt
- Sunflower seeds, pumpkin seeds, or other seeds
Print Recipe
Pin Recipe Instructions
- Process all ingredients into a firm dough. Mix in the seeds to taste. Let rest for 30 minutes. Knead vigorously once and let rest for another 30 minutes. Knead firmly, form a roll and cut into 10 equal pieces. Shape biscuits, brush with lukewarm water, place grains on top, place on a baking sheet lined with baking paper and leave to rest for another 30 minutes. Bake at 220 degrees for 20-30 minutes.
- Tip:
- Sprinkled with coarse salt and a little caraway seeds, they also taste good.
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