Wholemeal Bread Rolls Cooked Overnight
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 28 mins |
| Total Time | 13 hrs 48 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wholemeal spelled flour
- 100 g spelled flour type 1050
- 100 g whole wheat flour
- 100 g wheat flour type 1050
- 15 g fresh yeast
- 250 ml water
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 teaspoon salt
- seeds for sprinkling
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and honey in the water.
- Mix all types of flour together. Add the yeast water, salt and olive oil and knead into a smooth dough with the dough hook of a hand mixer in 5 - 10 minutes. Cover and let the dough rise in a warm place for about 1 hour until the volume has visibly increased.
- Now divide the dough into 6 - 8 equal parts, shape them into a round shape and moisten a little. Then press in seeds of your choice.
- Place the rolls on a baking sheet lined with baking paper with a little space between them. Cover the tray with cling film and place in the refrigerator overnight.
- Remove the cling film the next morning, spray the rolls with a little water and put them in the cold oven. Switch on the oven to 180 ° C top / bottom heat, spray the rolls with water again after 20 minutes and raise the temperature to 220 ° C. Bake for another 8 minutes.
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