Whole Grain Rolls
Whole grain rolls are a recipe featuring fresh ingredients from the grains category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g wheat whole‑grain flour
- 250 g rye whole‑grain flour
- 250 g fine rolled oats
- 1 tsp Caraway seeds
- 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 200 g rolled oats and the caraway 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 roughly 30 minutes. Then add the salt, sourdough starter and about 300 ml lukewarm (possibly slightly more or less) water; knead until the dough releases from the bowl edges. Cover and allow to rise another ~30 minutes.
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2.
Knead the dough again well and divide into about eight equal pieces. Shape each into a long roll and place on a baking sheet lined with parchment paper. Make 1–2 shallow diagonal slashes on each roll and let rest, covered, for another ~15 minutes.
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3.
Preheat the oven to 200 °C fan‑forced. Place a heat‑proof dish of water in the oven.
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4.
Brush the rolls with water and sprinkle with the remaining rolled oats. Bake in the oven for 25–30 minutes until golden brown. Remove from the oven and cool on a wire rack.
