True Wholemeal Rolls With Grains

Ingredients

• 200 g grain (I mix steel-cut wheat, rye, linseed, sunflower and pumpkin seeds)
• 300 ml water
• 50 g butter
• 600 ml milk
• 50 g fresh yeast
• 200 g natural yoghurt or cottage cheese
• 2 teaspoons sea salt
• 2 teaspoons sugar
• spices (optional, e.g. ground cumin, aniseed)
• 1200 g flour (I mix 500 g wholemeal spelt, 500 g wholemeal rye, 200 g white wheat flour)

Directions

1. 1

   Heat grain blend and water in a small pot at high temperature, let boil for approximately 4 minutes.

2. 2

   Add the butter to the grain mix, let cool down.

3. 3

   In a big bowl, mix flours, spice, salt and sugar, and make a dip in the middle.

4. 4

   Crumble fresh yeast in the dip, cover with joghurt/cottage cheese, cold milk, add lukewarm grain mix and combine dough. Dough will be very moist and sticky at this point and you will not be able to make a ball or the like. Don't be deterred: when rising, the grains and flour will soak up the excess water.

5. 5

   Cover bowl with a clean kitchen towel and put in the fridge overnight to rise slowly.

6. 6

   The next morning (or + 1 more day, works just as well), form the rolls, dip bottoms into sunflower or pumpkin seeds, put on a baking sheet lined with parchment paper. Cut little stars in the top, dust with flour, -- -- decorate.

7. 7

   If you have the time, cover again with the kitchen towel and let rise in a warm place for 30 minutes. If you don't have time, skip this step.

8. 8

   Bake rolls for 30 minutes at 200°C.