Vollkornbrötchen
Whole grain rolls are a recipe with fresh ingredients from the roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g wheat whole‑grain flour
- 250 g rye whole‑grain flour
- 200 g oat flakes (soft)
- 1 tsp cumin (coarsely crushed)
- 1 tsp coriander (coarsely crushed)
- 0.5 cube fresh yeast (21 g)
- 1 tsp salt
- 150 g natural sourdough starter
- flour (for working)
Instructions
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1.
Combine both whole‑grain flours with the oat flakes, cumin and coriander in a bowl. Form a well in the center and crumble the yeast into it. Stir in about 50 ml lukewarm water and let the pre‑mix rise covered for about 30 minutes. Then add the salt, sourdough starter and knead in about 350 ml lukewarm water until the dough separates from the bowl edges. Cover and let rise another ~30 minutes.
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2.
Preheat the oven to 200 °C fan. Place a heat‑proof dish with water inside.
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3.
Knead the dough again well and shape it on a floured work surface into a log. Divide into about 15 equal pieces and roll each into a rope with pointed ends. Place on a baking tray lined with parchment paper and cut each once in the middle. Bake in the oven for 25–30 minutes until golden brown. Remove from the oven and cool on a wire rack.