Whole Grain Brötchen

Full flavored German whole-grain nutty rolls. Perfect for all meals and as a snack. I recommend slicing in half, toasting and filling with butter and cheese. Great thing is they only take 2 hours to make. You can easily double or triple this recipe and make enough for a group. They are only 60% whole grain, but you can make them 100% whole grain.

The recipe is here, and pictures of the process are below:

Ingredients:

• 225 g wholegrain spelt/wheat flour

• 100 g bread flour

• 50 g rye flour (Type 1150)

• 70 g sunflower seeds

• 1 tsp. sugar or honey

• 1 tsp. salt

• 21 g fresh yeast (or 9 g active dry yeast)

• 270 ml or g of lukewarm water

• some flour for dusting

• Toppings: Pumpkin seeds, flaxseed, poppy, sesame or sunflower seeds

Directions:

1. In a bowl mix together the flour, sugar, sunflower seeds, yeast, water, and salt. Start mixing until a dough forms. Note: You can only use whole grain flour but the brötchen will be denser.

2. Take the dough out onto a clean surface and knead until you form a homogenous dough, about 5 minutes. The dough will be sticky, but only use a little flour to unstick it and wash your hands as necessary while kneading. Place back in the bowl, cover with plastic wrap and a towel, and let rise 1 hour or until doubled in size.

3. After rising, cut the dough into 100 g pieces and shape into round balls, brush the top and bottom with water, and roll into desired seeds or seed mixture (or just dip the top of the ball in seeds). Place dough balls seed side up on a parchment paper lined baking sheet. Press each dough ball down to flatten a little.

4. Cover the dough loosely and let rise 20-30 minutes. Meanwhile, preheat the oven to 435°F/225°C.

5. Bake for 20 minutes. Cool 15-30 minutes before eating. Best eaten within 3 days. Can be frozen for longer.

6. Makes 7 large rolls

Before mixing all the ingredients together.

After mixing all the ingredients together and before kneading.

After kneading. Place the kneaded dough into a bowl, cover, and rest for 1 hour.

After rising.

Roll the dough into a log.

Cut into equal weight pieces.

Shape each piece into a ball with a tight surface.

Brush the dough balls with water and dip into a mixture of seeds. I used sesame seeds, sunflower seeds, and flaxseed.

They're ready for their second rise! Cover loosely with plastic wrap and let rise.

After rising. Time to bake!

After baking! Good to go!

Original recipe, which I heavily modified, is from: https://blog.hellofresh.de/broetchen-selber-backen/