Baking bread and bread rolls at home are very trendy right now. Many people spend more time at home due to COVID, several lockdowns, and the changes, many companies made when it comes to working from home. Finally, time to work on some bread baking skills… or in some cases probably baking bread at home for the first time ;P For all those beginners I got some super easy Wholemeal Yogurt Bread Rolls today. Delicious and probably even a bit healthier than what most people eat on a regular basis ;P
I have to admit that I am not a real expert when it comes to bread and bread rolls. I know a few tricks here and there and like to bake some bread from time to time, but in general, I think it is a lot of work most of the time. More than I want to do for a loaf of bread… says the one that can sit for hours over some cookies to decorate them ;P Well… maybe I have to say it differently. I have a lot of respect for baking bread and don’t feel like I’m good enough to do it that often ;P Just kidding… well not about the respect. There are some exceptions when it comes to baking bread. I really like baking my (easy) artisan bread – that one is not too complicated and really really nice! It took some time to get it right in the beginning but now I really like to make it ;) Luckily, there are some easy peasy bread and bread roll recipes out there that are suitable for beginners. Those recipes will not create the fanciest bakes, but if you do it right they will still be nice. Making a bread recipe easier and quicker will always come with some sacrifices ;)
Anyway. These bread rolls are easy to make and ready in less than 3 hours. To get them ready so quickly, you will need to use a good amount of yeast to get a proper rise. Not everyone likes that. Some say they don’t like the taste of yeast in a bake that much… I actually don’t care. If you got a problem with that you might want to try a different recipe. Just sayin’ ;)
We always grind our grains in our little electric grain mill. If you want to use wholemeal flour more often, it’s a good idea to have that at home. There are many attachments for food processors and kitchen machines these days to grind flour. If you already have one of those machines you might want to think about an attachment for those. We grind a bit more, so we have a machine* that does only that one job. Probably bit much for a “regular” baker… I know but still a good investment for us ;P
INGREDIENTS / ZUTATEN
8.8 oz. (250g) wholemeal flour (wheat or spelt), plus more if needed
0.7 oz. (20g) whole-grain oat flakes (or spelt flakes)
0.7 oz. (20g) sunflower seeds
0.7 oz. (20g) gold flaxseeds
0.7 oz. (20g) sesame seeds (unpeeled)
2 1/4 tsp. dry yeast
1 tsp. salt
5.3 oz. (150g) yogurt
1 tsp. olive oil
1/3 cup (80ml) water, plus more if needed
2-3 tbsp. mixed seeds
250g Vollkornmehl (Weizen oder Dinkel), plus ggf. etwas mehr
20g Vollkorn Haferflocken (oder Dinkelflocken)
20g Sonnenblumenkerne
20g Goldleinsamen
20g Sesamsamen (ungeschält)
2 1/4 TL Trockenhefe (1 Pkg.)
1 TL Salz
150g Joghurt
1 TL Olivenöl
80ml Wasser, plus ggf. etwas mehr
2-3 EL gemischte Saaten
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 120°F (50°C), turn it off, and place the covered bowl with the dough inside. Let rise for about 1 to 1 1/2 hours until the volume of the dough has almost doubled. Line a baking sheet with baking parchment and set aside. Divide the risen dough into 6 equal portions and shape into balls. Add the mixed seeds to a small bowl and press the dough balls into the mix, then place them on the baking sheet with some space in between – use a sharp knife and cut a cross into each ball, cover, and let rise another 25-30 minutes.
3. While the dough is rising once more, preheat the oven to 350°F (180°C). Place a small heat-resistant bowl with water in the oven. Place the baking sheet in the oven and bake the bread rolls for about 20 minutes – the rolls should have some color and sound hollow when you tap the bottom with your fingers. Take out of the oven and let cool down.
2. Den Ofen auf 50°C vorheizen, dann abschalten und die abgedeckte Schüssel mit dem Teig hineinstellen und 1-1 1/2 Stunden gehen lassen, bis sich das Volumen des Teiges in etwa verdoppelt hat. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den gegangenen Teig in 6 gleich große Portionen aufteilen und zu Kugeln formen. Die gemischten Saaten in eine kleine Schüssel geben und die Teigkugeln hineindrücken, dann mit etwas Abstand zueinander auf das Blech setzen – mit einem scharfen Messer ein Kreuz in jede Kugel ritzen und dann abgedeckt noch einmal 25-30 Minuten gehen lassen.
3. Während der Teig noch einmal geht, den Ofen auf 180°C (350°F) vorheizen. Eine kleine hitzebeständige Schüssel mit Wasser in den Ofen stellen, dann das Blech mit den Brötchen in den Ofen schieben und etwa 20 Minuten backen – die Brötchen sollten Farbe bekommen haben und hohl klingen, wenn man mit dem Finger auf die Unterseite klopft. Aus dem Ofen holen und abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Simple & Easy Wholemeal Yogurt Bread Rolls
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 03:00
- Yield: 6 1x
- Category: Bread
- Cuisine: Germany
Description
Simple and easy wholemeal bread rolls with yogurt and seeds – perfect for your next brunch.
Ingredients
8.8 oz. (250g) wholemeal flour (wheat or spelt), plus more if needed
0.7 oz. (20g) whole-grain oat flakes (or spelt flakes)
0.7 oz. (20g) sunflower seeds
0.7 oz. (20g) gold flaxseeds
0.7 oz. (20g) sesame seeds (unpeeled)
2 1/4 tsp. dry yeast
1 tsp. salt
5.3 oz. (150g) yogurt
1 tsp. olive oil
1/3 cup (80ml) water, plus more if needed
2-3 tbsp. mixed seeds
Instructions
1. Add the flour, oat flakes (or spelt flakes), sunflower seeds, flaxseeds, sesame seeds, dry yeast, and salt to a large bowl and mix to combine. Add yogurt, olive oil, and water, and knead until you get a well-mixed dough. If it looks too dry, add some more water, if it is too sticky, add some more flour and continue kneading. The dough should be slightly moist but not stick to the bowl.
2. Preheat the oven to 120°F (50°C), turn it off, and place the covered bowl with the dough inside. Let rise for about 1 to 1 1/2 hours until the volume of the dough has almost doubled. Line a baking sheet with baking parchment and set aside. Divide the risen dough into 6 equal portions and shape into balls. Add the mixed seeds to a small bowl and press the dough balls into the mix, then place them on the baking sheet with some space in between – use a sharp knife and cut a cross into each ball, cover, and let rise another 25-30 minutes.
3. While the dough is rising once more, preheat the oven to 350°F (180°C). Place a small heat-resistant bowl with water in the oven. Place the baking sheet in the oven and bake the bread rolls for about 20 minutes – the rolls should have some color and sound hollow when you tap the bottom with your fingers. Take out of the oven and let cool down.
Notes
Enjoy baking!
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