True Wholemeal Rolls With Grains

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!

• Ready In: 55 mins
• Serves: 9
• Yields: 18 rolls

Ingredients

• 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)

Directions

1. Heat grain blend and water in a small pot at high temperature, let boil for approximately 4 minutes.
2. Add the butter to the grain mix, let cool down.
3. In a big bowl, mix flours, spice, salt and sugar, and make a dip in the middle.
4. 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.
5. Cover bowl with a clean kitchen towel and put in the fridge overnight to rise slowly.
6. 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.
7. 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.
8. Bake rolls for 30 minutes at 200°C.