Whole Grain Wheat Bread Rolls

I'm a fan of rolls with seeds and grains and also didn't have a lot of time to back so I made these whole grain wheat rolls as they take a lot less preparation time. I picked up a suggestion out of the comments on the original recipe and replaced some of the flour/water with wheat sourdough since I had it around anyways. If you don't want to use sourdough or want to limit the efford even more, just increase flour and water in the main dough by the amounts used in the sourdough and double the amount of yeast.

Sourdough

• 55g (2oz) all purpose wheat flour
• 45ml (1 1/2oz) water
• 7g (1/4oz) wheat sourdough starter

Combine all ingredients in a bowl and stir well. Cover at let rest at room temperature for 14-16 hours.

Soaker

• 30g (1oz) flax seeds
• 30g (1oz) oat flakes
• 30g (1oz) sunflower seeds
• 30g (1oz) sesame seeds
• 150g (5 1/4oz) cracked wheat
• 12g (1 3/4 tsp) salt
• 270ml (9 1/8oz) boiling water

Roast sunflower seeds and sesame seeds (separately) in a pan without oil over medium heat until you can smell their aroma. Cobime all ingredients in a glass or bowl with a lid, stir well, cover and let soak over night.

Main Dough

• Sourdough
• Soaker
• 295g (10 3/4oz) whole grain wheat flour
• 170ml (5 3/4oz) water
• 10g (3/8oz) fresh yeast or 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 1/8oz) of water, mixed and let stand for about 10 minutes (if you don't use sourdough, double the amount of yeast)
• 10g (3/8oz) butter
• 1 tsp barley malt powder (optional, feeds the yeast)

Combine all ingredients in a mixing bowl and stir with a spoon. Then mix with the dough hook for 7 minutes (speed 2 on my Kitchen Aid mixer). Cover and let rest for 30 minutes.

Using your hand form 10 little balls, about 100-110g each. Brunch with cold water and roll in mix of flax seeds, sesame seeds, sunflower seeds and oat flakes. Form into oval shape and place on a baking sheet that is cover with parchment paper.

Place baking sheet in the oven with just the oven light on to let it proof at around 90°F (32°C)  for 45 minutes; at room temperature let proof for an hour.

Preheat oven to 465°F (240°C).

Transfer baking sheet into oven, spray in a lot of water and reduce temperature to 445°F (230°C). Bake for 24 minutes.

Let cool on a cooling rack.

Original recipe (German language) on ketex.de.