Cold-proofed muesli rolls
This recipe meets the Whole Grain Logo requirements.
Ingredients
- ½ ltr cold water
- 12,5 g yeast ¼ package
- 100 g muesli without added sugar
- 100 g cracked wheat kernels
- 150 g whole grain spelt flour
- 300 g wheat flour
- 1 tsp salt
Instructions
- Water and yeast are mixed together, the types of flour and salt are added, and everything is stirred together into a smooth, slightly runny dough.
- The dough is placed in the fridge and left to rise overnight, after which it is spooned into 9 rolls on a baking tray using a ladle.
- Bake the rolls at 225°C with convection for 15 minutes.