Malted rolls, based on a “Waldkorn mix“, contains several flours (wheat, rye, oats, barley) and some sunflower, linseed (flax). Wheat malt and salt already added as well as some ascorbic acid. Always hard to find out the exact proportions of each of these ingredients in the mix.
- 500 g waldkorn mix
- 500 g white bread flour
- 30 g butter
- 30 g fresh yeast
- 540 water
1. Mix the flours. Add the butter, and rub in a little.
Crumble the yeast with some of the flour. Add the water and start mixing.
Turn out on work surface and knead for about 5 minutes to a smooth ball.
Recipe on the bag states 20 minutes, when I have a lot of time -and courage- I’ll check if this makes a difference. Return to a lightly greased bowl. Leave to rise for 30 – 40 minutes until doubled in size.
2. Turn out on work surface.
Form into small balls and put on a greased baking tin.
Leave to rise for another 50 minutes or until doubled in size.
3. Bake for 22 minutes in a pre heated oven at 210 C.
Leave to cool on a wire rack.
Waldkorn bread, rolls.