True Wholemeal Rolls With Grains

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18 rolls

Ingredients Nutrition

  • 200 g grain (I mix steel-cut wheat, rye, linseed, sunflower and pumpkin seeds)
  • 300 ml water
  • 50 g butter
  • 600 ml milk
  • 50 g fresh yeast
  • 200 g natural yoghurt or 200 g cottage cheese
  • 2 teaspoons sea salt
  • 2 teaspoons sugar
  • spices (optional, e.g. ground cumin, aniseed)
  • 1200 g flour (I mix 500 g wholemeal spelt, 500 g wholemeal rye, 200 g white wheat flour)


  1. Heat grain blend and water in a small pot at high temperature, let boil for approximately 4 minutes.
  2. Add the butter to the grain mix, let cool down.
  3. In a big bowl, mix flours, spice, salt and sugar, and make a dip in the middle.
  4. Crumble fresh yeast in the dip, cover with joghurt/cottage cheese, cold milk, add lukewarm grain mix and combine dough. Dough will be very moist and sticky at this point and you will not be able to make a ball or the like. Don't be deterred: when rising, the grains and flour will soak up the excess water.
  5. Cover bowl with a clean kitchen towel and put in the fridge overnight to rise slowly.
  6. The next morning (or + 1 more day, works just as well), form the rolls, dip bottoms into sunflower or pumpkin seeds, put on a baking sheet lined with parchment paper. Cut little stars in the top, dust with flour, -- -- decorate.
  7. If you have the time, cover again with the kitchen towel and let rise in a warm place for 30 minutes. If you don't have time, skip this step.
  8. Bake rolls for 30 minutes at 200°C.

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