Bake crunchy wheat wholemeal bread rolls with yeast
Have just baked my beloved wheat wholemeal rolls and it smells in the whole house. No fear of yeast; These rolls succeed and are very simple - and without food processor.
Let's go:
Ingredients:
400 g of flour (type 550)
100 g whole wheat flour
1/2 tsp sugar
1 tsp salt
1 cube of yeast (please no dry yeast - that's already "dead")
lukewarm water
Mix flour, sugar, salt in the "peng-bowl" (in the meantime, preheat the oven for 5 minutes in top-bottom heat and then turn it off).
Crumble the yeast in a small bowl and dissolve in a little lukewarm water. Slowly pour into the flour and start kneading with your hands. Now add more lukewarm water and knead (throw, beat :-) until the dough is smooth and does not stick to your hands.
You can also take the dough out of the bowl and work on the work surface and then do it back into the bowl.
Cover on it and for about 1/2 hour in the oven.
When the dough has risen nicely, with floured hands form approx. 9 rolls of 120 g and lay them on a baking sheet lined with baking paper. (I took a round pizza take-off for that - and so I had a "party sun".)
Spread rolls with a little lukewarm water and sprinkle with grains (I only had cereal in the house).
Now for about 1/2 hour in the oven to go (without electricity).
Bake oven hot air to 200 degrees and bake for about 25 minutes.
I keep the cold rolls in the plastic bag and toast me every morning. You can also freeze them well.
