In spring we got to know the following bread recipe, including many tips and tricks for the preparation, at a seminar in the Max Otto Bruker House in Lahnstein. Since then we have prepared the rolls many times and are always amazed at how quickly the rolls are made. Almost faster than going to the bakery: We have a 20-minute walk to and from the bakery. When you queue up, the roll purchase takes about half an hour. With a little routine, your own rolls are ready in time - including freshly grinding flour and baking. 😉


Compared to most bread rolls bought, the taste is also much better and the bread rolls are without the many additives - just whole wheat flour, yeast, water and salt. We have baked the rolls several times for family celebrations and even in a permaculture course. Not even wholesalers were so enthusiastic about the still warm rolls fresh from the oven that every time they were eaten. By the way, children are also very eager to help roll out and sprinkle the rolls.


The secret of quick preparation
The rolls can be prepared so quickly because the dough does not have to go and the rolls are not specially shaped. Typically, many small rolls are made. We find the small rolls very practical because we can eat many of them with different spreads.


The whole recipe makes about two baking trays with bread rolls. Depending on the size of the rolls, there are about 20 to 30 pieces. If the recipe is too much for you, it works just as well to use half of the ingredients.

The rolls can be baked without extras. To spice them up a little, sprinkle them with a variety of seeds such as poppy seeds, sunflower seeds, pumpkin seeds, sesame or linseed. You can experiment wonderfully here. For example, we have already made World Cup rolls: sprinkle sunflower seeds on the underside and poppy seeds and sesame seeds on top.

Tricks for a nice crust

There are a few tricks so that the rolls form a better crust: On the one hand, you can place a heat-resistant bowl with water in the bottom of the oven. On the other hand, the rolls can be sprayed with a little water before, during and after baking. We use a spray bottle, which we have fine-tuned. Alternatively, you can use a brush or your fingers to moisten before baking. By moistening, the seeds also stick better.

Baking and storage
The rolls will be baked with top / bottom heat and not with forced air. Air circulation would draw too much water from the rolls, which would make them too dry.

The freshly baked bread tastes best of course. Unlike normal bought rolls, they also last a good two days. Freezing also works chinese meal recipes . We toasted the bread shortly after thawing. Then they taste almost like freshly baked.

Prescription source
Update October 8th, 2013: As we just learned, the original bread recipe comes from the book Baking Bread: Wholemeal breads and spreads from our own kitchen *. The recipe was simplified and trimmed for speed by GGB employee Doris Bramke.

manual
So that you can better understand the preparation, we have created detailed instructions with pictures.

Super fast whole grain rolls
for 2 baking trays
750 g whole wheat flour (spelled, kamut or wheat), freshly ground
1 cube of fresh organic yeast
500 ml of lukewarm water
2 level teaspoons of salt
some flour for dusting
Optional: seeds for sprinkling such as pumpkin seeds, linseed, poppy seeds, sesame, sunflower seeds