Whole Grain Rolls

Stir the salt with the lukewarm water. Let the yeast melt in it.

Finely grind the wheat and perhaps the spices. Add the yeast water and knead with the food processor for about 10 min. The dough is now still a little sticky. If you want to knead by hand, knead for at least 15 min, so that the gluten is released and the yeast can become active.

Cover the baking bowl with a dishcloth or plastic bag and let rise for 40-50 min until the volume has almost doubled.

If the dough rises in a warm place, it goes faster. In a cold place it takes a little longer, but the dough rises more finely.

Briefly knead the dough again and form into rolls. Put them on a greased baking tray and let them rise for another 10 minutes.

You can also sprinkle the rolls with sesame seeds, sunflower seeds or nuts.

Place a shallow dish with hot water in the oven. Place the rolls on the lowest shelf in the cold oven and bake at 200 °C (top and bottom heat) for about half an hour.

Tip: Always use aromatic spices to refine your dishes!

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