Whole Grain Rolls

Ingredients

• 250 g wheat whole‑grain flour
• 250 g rye whole‑grain flour
• 250 g fine rolled oats
• 0.5 cube fresh yeast (21 g)
• 1 tsp salt
• 150 g natural sourdough starter
• flour for working

Instructions

1. 1.

   Add both whole‑grain flours and 200 g of rolled oats to a bowl. Form a well in the center and crumble the yeast into it. Stir in 50 ml lukewarm water and let the pre‑starter rise covered for about 30 minutes. Then knead in the salt, sourdough starter and 450 ml lukewarm water until the dough separates from the bowl edges. Cover and allow to rise another 30 minutes.

2. 2.

   Preheat the oven to 200 °C (180 °C fan; gas: level 3). Knead the dough again and shape it into 12–15 equal balls. Place them on a sheet lined with parchment paper, cover lightly and let rise for about 15 minutes.

3. 3.

   Score the surface of each roll with a sharp knife and brush with water. Sprinkle the remaining rolled oats over the tops. Bake in the oven for 25–30 minutes until golden brown. Remove the rolls and cool on a wire rack.