Wholemeal bread rolls
Crispy, juicy, warm, fragrant wholemeal bread rolls with a cup of coffee for breakfast – it's hard to start the day any tastier. Of course, they taste best when homemade. With this recipe, you can make wholemeal buns yourself. It's pretty simple and requires very few ingredients.
Servings 12 buns
Ingredients
- 350 ml water lukewarm
- 250 g whole wheat flour**
- 250 g whole spelt flour
- 21 g fresh yeast
- 1 tsp salt
- flour for the work surface
for brushing and sprinkling (alternatively)
- sunflower seeds
- pumpkin seeds
- sesame seeds
- some water lukewarm
Instructions
- Dissolve fresh yeast in lukewarm water.
- Mix whole wheat flour, whole spelt flour and salt, add to the yeast mixture and knead into a somewhat sticky, soft dough.
- Knead the dough for 5 - 7 minutes and let it rise, covered, in a warm place for 1 hour.
- On a floured work surface, divide the dough into 12 equal pieces (about 71 g - 72 g each for me), lightly flouring your hands as well, and shape each piece of dough into a ball.
- Spread the dough pieces with plenty of space between them on a baking sheet lined with baking paper and let them rise in a warm place for 20 minutes.
- Carefully brush the buns you want to sprinkle with seeds lightly with lukewarm water and sprinkle with sunflower seeds, pumpkin seeds and sesame seeds to taste.
- Bake the wholemeal bread rolls in a preheated oven at 220 °C top and bottom heat for approx. 25 minutes.
Notes
- You can also use only whole wheat flour for the recipe. See my notes above about the different types of flour.
- Dry yeast can be used instead of fresh yeast. For the recipe you then need 7 g of it.
- The amount of flour given may vary. If the dough is too dry, add some more lukewarm water. If it is mushy, add some more flour.
- Note the detailed tips and tricks for making the wholemeal bread rolls at the top of the post.