Whole Grain Rolls
Nutritional values
(Percentage of daily recommendation)
Calorie | 588 cal. | (28 %) | ||
Protein | 23.06 g | (24 %) | ||
Fat | 6.19 g | (5 %) | ||
Carbohydrates | 114.02 g | (76 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 16.7 g | (56 %) |
Vitamin A | 3.64 mg | (455 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 0.38 mg | (3 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 4.11 mg | (34 %) | ||
Vitamin B₆ | 0.21 mg | (15 %) | ||
Folate | 32 μg | (11 %) | ||
Pantothenic acid | 0.36 mg | (6 %) | ||
Biotin | 2.22 μg | (5 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 0.21 mg | (0 %) | ||
Potassium | 195.36 mg | (5 %) | ||
Calcium | 82.98 mg | (8 %) | ||
Magnesium | 70.63 mg | (24 %) | ||
Iron | 6.99 mg | (47 %) | ||
Zinc | 1.37 mg | (17 %) | ||
Saturated fatty acids | 0.22 g | |||
Cholesterol | 0 mg |
Ingredients
- Ingredients
- 250 grams Whole wheat flour
- 250 grams Whole Grain Rye Flour
- 200 grams Oats
- 1 tsp Caraway (coarsely crushed)
- 1 tsp cilantro (coarsely crushed)
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 1 tsp salt
- 150 grams Whole Wheat Sourdough Starter
- Pastry flour (for dusting)
Preparation steps
Combine the flour, oats and spices in a bowl, make a well in the center, crumble in the yeast, add 50 ml (approximately 1/4 cup) lukewarm water and mix until combined. Cover and let rise in warm area for about 30 minutes. Add the salt, starter and about 350 ml (approximately 1 1/2 cups) lukewarm water and knead until the dough pulls away from the sides of the bowl. Cover and let rise for another 30 minutes.
Preheat the oven to 200°C (approximately 400°F) convection and place a baking dish filled with water in the oven.
On a lightly floured work surface, knead the dough again and shape into 15 small rolls with pointy ends. Place on a baking sheet lined with parchment paper. Score each small roll and bake for 25-30 minutes, until golden brown. Remove from oven and let cool on a wire rack.