Wholemeal rolls

alcohol-free lactose-free vegan vegetarian
Breakfast in bed is a wonderful thing! Fresh coffee, egg and a crusty roll with a delicious topping. One side jam, one side cheese, perhaps? With this recipe, you've already baked the rolls fresh the day before. Perfect, because today you just have to enjoy them!

Ingredients for

For the dough

300 g spelt flour
270 ml water
20 g yeast, fresh
20 g oat flakes, tender
70 g oat flakes, crunchy
30 g seeds to taste
1 Teaspoon(s) brown sugar
0.5 Teaspoon(s) salt


  • Preparation time: 3 h
  • Cooking time: 20 min
  • Total time: 3 h

Bake the rolls

Put the flour in a bowl and form a hollow in the middle. Crumble in the yeast and then add the brown sugar and water. Leave to rest for 15 minutes.
Save about 2/3 of the seeded oats and add the rest of the oats, seeded and soft, and seeds/seeds and the salt and knead everything into a smooth dough. Then leave to rise for at least 60 minutes.
Knead the dough well once and then divide into equal portions (approx. 110g). Shape each portion into a ball, roll in the remaining seeded oats, flatten slightly and place in the wells of the burger mould.
Leave the dough to rise for at least 30 minutes until the moulds are almost filled. Meanwhile, preheat the oven to 200°C top/bottom heat.
Bake the rolls for 20 minutes. Then leave to cool for a few minutes.

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