Oatmeal Bread Rolls
With Clean Baking to start the day: The oatmeal bread rolls from Spoonsparrow are a real highlight for breakfast!
Ingredients
- 220 g spelt flour type 630
- 200 g Whole spelt flour
- 100 g hearty rolled oats
- 45 g sunflower seeds (3 tbsp)
- 45 g flaxseeds (3 tbsp)
- 100 g raisins
- 1 tsp salt
- 1 tsp Honey
- 0.5 cube Yeast
Instructions
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1.
Combine 200 g spelt flour, whole spelt flour with 80 g oats, 2 tbsp sunflower seeds, 2 tbsp flaxseeds, raisins, salt, honey, finely crumbled yeast and 350 ml warm water in a large bowl. Stir briefly with a spoon until no dry spots remain (do not knead). Shape a smooth surface, cover the bowl and let rise overnight at room temperature.
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2.
On the next day fold the dough 2–3 times on a floured work surface, cut into 10 pieces with a dough cutter or knife, and shape into rolls; best done with wet hands as the dough is very sticky.
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3.
Place dough pieces on parchment paper with enough space between them, cover with a damp dishcloth and rest for 30 minutes.
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4.
Brush the rolls with water and sprinkle with remaining oats, seeds, and nuts. Place a shallow pan of hot water at the bottom of the oven. Transfer the parchment with rolls onto a baking sheet and bake in a preheated oven at 250 °C (top/bottom heat) for about 15 minutes until golden brown.
