Summary

Ingredients

• 500 g spelled, fresh, finely round, alternatively wheat
• 350 g water, weihed
• 30 g yeast
• sea-salt
• Spelled grist, as scattered flour
• 3 tablespoon sesame seeds, flax seeds or sunflower seeds
• Water, milk, tea or coffee

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Instructions

1. In a large bowl (to seal it), stir together the water, salt and crumbled yeast, add whole wheat flour. Now knead everything into a firm but elastic yeast dumpling (6-8 minutes). Knead in the bowl, at the beginning the dough is soft and sticky, but do not add any scattered flour, because the dough becomes more firm due to the swelling process. The dough now needs a rest time of 15-20 minutes. Preheat the oven to 250 ° C. Place a vessel with hot water in the oven for steam to form.
2. After the rest period, we knead the dumpling again, divide it into 4 portions, form 4 sticks out of it or 4-5 rolls from each portion.
3. You can use sesame, linseed or sunflower seeds to sprinkle the dough pieces. The dough pieces are evenly distributed on the baking sheet, with a gap, and covered well again. Now the second dough resting time of 5-8 minutes.
4. In the beginning, the molding takes so long that you immediately take the next step, brush the dough skin with cold water, cold milk, cold tea or coffee. Incise the skin of the dough.
5. In the meantime, the water should boil in the oven and provide sufficient steam. Shoot the sheet metal into the second rail from above, close the door quickly.
6. Bake for about 25 minutes at 250 ° C. The steam works for the entire baking time. The result should be crispy, well-risen wholemeal rolls that look a bit rustic, but taste excellent and are excellent.