Prep 25 mins
Cook 30 mins
I love wholemeal rolls on Sunday mornings. I don't like to get up early on Sunday mornings to make them. And here's the good news: this is an easy recipe that allows for pre-Sunday preparation and is truly wholemeal and yummy!
- 200 g grain (I mix steel-cut wheat, rye, linseed, sunflower and pumpkin seeds)
- 300 ml water
- 50 g butter
- 600 ml milk
- 50 g fresh yeast
- 200 g natural yoghurt or 200 g cottage cheese
- 2 teaspoons sea salt
- 2 teaspoons sugar
- spices (optional, e.g. ground cumin, aniseed)
- 1200 g flour (I mix 500 g wholemeal spelt, 500 g wholemeal rye, 200 g white wheat flour)
- Heat grain blend and water in a small pot at high temperature, let boil for approximately 4 minutes.
- Add the butter to the grain mix, let cool down.
- In a big bowl, mix flours, spice, salt and sugar, and make a dip in the middle.
- Crumble fresh yeast in the dip, cover with joghurt/cottage cheese, cold milk, add lukewarm grain mix and combine dough. Dough will be very moist and sticky at this point and you will not be able to make a ball or the like. Don't be deterred: when rising, the grains and flour will soak up the excess water.
- Cover bowl with a clean kitchen towel and put in the fridge overnight to rise slowly.
- The next morning (or + 1 more day, works just as well), form the rolls, dip bottoms into sunflower or pumpkin seeds, put on a baking sheet lined with parchment paper. Cut little stars in the top, dust with flour, -- -- decorate.
- If you have the time, cover again with the kitchen towel and let rise in a warm place for 30 minutes. If you don't have time, skip this step.
- Bake rolls for 30 minutes at 200°C.
Excellent! They have risen very well ! Best wholegrain rolls ever. Btw. from experience I woulnt advise anybodyto skip the the 30 -40 minute rise in warm place (eg slightly warm oven) before baking.