Whole-grain Bread Rolls

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Whole-grain Bread Rolls
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
1175
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,175 kcal(56 %)
Protein46.56 g(48 %)
Fat12.95 g(11 %)
Carbohydrates226.46 g(151 %)
Sugar added0 g(0 %)
Roughage33.29 g(111 %)
Vitamin A1.14 mg(143 %)
Vitamin D0 μg(0 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.19 mg(17 %)
Niacin7.71 mg(64 %)
Vitamin B₆0.4 mg(29 %)
Folate59.47 μg(20 %)
Pantothenic acid0.67 mg(11 %)
Biotin4.17 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.17 mg(0 %)
Potassium361.91 mg(9 %)
Calcium168.39 mg(17 %)
Magnesium132.22 mg(44 %)
Iron14.05 mg(94 %)
Zinc2.57 mg(32 %)
Saturated fatty acids0.42 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
8
Ingredients
250 grams
250 grams
250 grams
Oats (soft)
1 teaspoon
½ cube
fresh Yeast (21 grams)
1 teaspoon
150 grams
Pastry flour (for work surface)

Preparation steps

1.

Mix both flours with 200 grams (approximately 7 ounces) oatmeal and cumin seeds in a bowl. Create a well in the center and crumble yeast into well. Add 50 ml (approximately 1/4 cup) water and stir. Cover bowl and let rest for 30 minutes. Add salt, sourdough starter and 300 ml (approximately 1 1/4 cup) lukewarm water. Knead until dough no longer sticks to bowl, adding flour or water as needed. Cover and let rest for another 30 minutes.

2.

Knead dough again and shape into 8 equal and large pieces. Shape into oblong rolls and place on a baking sheet lined with baking paper. Cut each 1-2 times across and let rise again for about 15 minutes, covered with a towel.

3.

Preheat oven to 200°C (approximately 400F°). Place an ovenproof dish of water in oven.

4.

Brush rolls with water and sprinkle with the remaining oatmeal. Bake for 25-30 minutes or until golden brown. Remove from oven and let cool on a wire rack. Serve.