These wholemeal rolls will instantly satisfy any cravings. Most of the time you are already full after one roll, because it is so rich in fiber and good seeds. The dough is both suitable for the cold proofing overnight method in the refrigerator and for preparing a cosy Sunday breakfast with a 75-minute warm fermentation method. Breakfast or brunch, sweet or salty spreads, those rolls are fit for any occasion.
600 grams of wholemeal spelt flour
1 cube of fresh yeast (approx. 42 grams)
2 tablespoons pure dark beet syrup
200 grams coarse rye meal
2 teaspoons salt
4 tablespoons soft butter
100 grams mixed seeds (pumpkin and sunflower seeds as well as flax and sesame seeds)
About 450-500 milliliters of lukewarm water
Additional wholemeal spelt flour for kneading
1. Sieve the wholemeal spelt flour into a large bowl, make a well and pour in the yeast mixed with the beet syrup and a little lukewarm water. Dust some flour from the edge over the yeast mixture and let it rise for 15 minutes.
2. Now stir in the coarse rye meal, the salt, the butter, the seeds and little by little the lukewarm water with a wooden spoon until all the dry ingredients are mixed into the dough. Cover it with a tea towel and let it rise for another 30 minutes.
3. Remove the dough from the bowl and knead well by hand on a floured work surface for 10-15 minutes. Using a spatula, cut the dough ball into 12 equal pieces and form the rolls. Cut into each roll a cross shape with a knife, place them on a lightly greased baking tray, cover them with a tea towel and let them rest for another half an hour.
4. Meanwhile, preheat the oven to 200 ° C.
5. After the 30 minute proofing time, bake the rolls on the middle rack of the oven for about 20 minutes.
Tip: If you like, you can also add a small grated carrot to the dough mixture.
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