Barley Rolls

Name: Barley Rolls
Prep time: 1 h
Cook time: 20 min
Total time: 14 h 5 min
Yield: 6
Cuisine: German
Ingredients: 250 g spelt whole‑grain flour; 150 g wheat flour (Type 405); 1 pinch sugar; 1 tsp salt; 2 tsp malt (barley malt extract); 0.5 cube yeast (21 g); 2 tbsp chopped pumpkin seeds; 1 tbsp wheat bran

Prep: 1h

| Servings: 6 | Cook: 20min

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Ingredients

250 g spelt whole‑grain flour
150 g wheat flour (Type 405)
1 pinch sugar
1 tsp salt
2 tsp malt (barley malt extract)
0.5 cube yeast (21 g)
2 tbsp chopped pumpkin seeds
1 tbsp wheat bran

Instructions

1.
Mix the two flours with sugar, salt and malt. Dissolve the yeast in 200 ml lukewarm water, add to the flour mixture and knead well for about 8 minutes. Place the dough in a bowl, cover with a cloth and let rise for about 1 hour. Then refrigerate overnight. The next day leave at room temperature for ½ hour.
2.
Preheat the oven to 200 °C fan‑forced.
3.
Cut the dough into six equal pieces, shape into rolls and cut a star pattern on top. Brush with water and sprinkle with seeds and bran. Bake in the preheated oven for about 20 minutes.