Melt the yeast in warm water and add the wheat sourdough. Everything in the bowl of the food processor form. Add the two wheat flours and the malt. Knead on speed 1 for about 5 minutes, then drizzle in the salt. Knead on speed 2 for another 5 min. Next remove the dough and knead briefly by hand, the dough should be soft and elastic but not sticky.
Oil a baking bowl and pour in the dough, turning it to coat the surface with a film of oil. Cover the baking bowl with plastic wrap. Let the dough rise until doubled in volume.
Tip the dough onto the floured surface and divide into 24 pieces of 55- 60 g each. Twist each of these into balls.
Cover the baking pan with a kitchen towel and flour it well. Place 2 pieces of dough on top of each other (3 rows of 4 double rolls each). Put the baking tray in a large plastic bag and let the rolls rise. Half an hour before baking, preheat the oven to 240 degrees, put a roasting rack on the lowest shelf and place a metal pan on it.
Grease a baking sheet and place every 2nd pair of rolls on it (cover the remaining rolls repeatedly), place in the oven while pouring a cup of water into the pan. Sprinkle in more water if desired. After 10 min of baking, remove the remaining water and finish baking the rolls for another 15 min.
Do the same with the second half of the roll.
Place on a roasting rack to cool.
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