3 cups whole wheat flour
1 tsp Salt
1/4 tsp Sugar
2 tsp active dry yeast
1 1/4 cups lukewarm water
(Wholemeal) rolls are produced in bakeries throughout Germany and are eaten for breakfast and as snacks. Wheat rolls, wholemeal rolls, whole grain rolls, Germany produces them all and they are eaten as a snack with a vast range of spreads and fillings.
Altogether, 3,200 types of bread are listed in the German bread registry, some of which are real delicacies, making Germany the bread world champion.
From that large variety, Brot des Jahres is very popular and is a testament to just how important bread is for Germans. What is more, German bread rates as especially nutritious as, unlike wheat bread, wholemeal bread lasts a long time.
- Add flour to a large mixing bowl, then add the salt and give everything a good stir. Sprinkle the sugar on top and finally add the instant yeast.
- Slowly add the water while using the spiral dough hooks of your electric mixer or your hands to knead the dough. Keep kneading until the dough forms a ball that doesn’t stick to the side of the bowl anymore.
- Cover the bowl with a dishtowel or lid and place it in a warm spot without a draft for at least 60 minutes to allow the dough to rise.
- After the dough has increased in size, sprinkle some flour onto your countertop. Place the dough on it and briefly knead it with your hands.
- Cut or rip the dough into eight equal parts and form it into bread rolls. Make sure that the “seams” are at the bottom. Place these rolls on a baking sheet with parchment paper.
- Cut the bread rolls lengthwise with a sharp knife about halfway deep. Then let them sit for another 15 minutes.
- In the meantime, preheat your oven to 420 degrees Fahrenheit. Place a heat-resistant bowl or small pot with water into the bottom of your oven. Bake the Brötchen on the middle rack for approx. 15-20 minutes until golden brown.
- Remove the bread rolls from the oven and let them cool slightly. They can be eaten warm or cold.