Wheat Sourdough Bread Rolls

I've made these sourdough bread rolls multiple times already, now I finally got around to add the recipe here. There are two relatively long resting periods (eight or more hours) which makes the planning a little more tricky. For me it turned out to be the easiest to have both proofing periods over night. This recipe results in 18 rolls.

Rye and Wheat Sourdough Bread

The original recipe is called "Dombrot" ("Cathedral Bread") because it was decorated with a bread stamp saying "IHS", for "Iesus Hominum Salvator" (latin for "Jesus, savior of mankind"). Since I don't have a stamp I'm just calling it a rye sourdough bread. ;-) It's relatively easy to make with very few ingredients, the rye sourdough being the most "advanced" one.

Spelt Sourdough Bread

This is the second 100% spelt bread I made and my first use of spelt berries. It's a very hearty bread for the whole grain lover. Goes very well with liverwurst, prosciutto, cheese, etc. The recipe produces two smaller breads.

Quick and Easy 4-Grain Bread

New year, new recipe book... Having just come back from a 2-week vacation I wanted to make a quick bread so I don't have to go buy one. This recipe is really quick because it doesn't require fermentation, except for the sourdough. But since it's so little sourdough I had it anyways and didn't need to let it proof over night. The grain soaker also only needs to rest for 2-3 hours so there is no need to prepare that the night before either and the whole recipe can be made on a single day. I kept the original name of the recipe, although there are actually 5 kinds of grains used (just not in the dough). This makes 2 small breads.