Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.
Preparation: Medium difficulty
Preparation time: 1 1/2 hours, of which
30 + 20 min, rising and
about 15 min in the oven, moreover,
about 2 hours to soak the grain of wheat.
Oven temperature: 225° C / 435° F , middle shelf
Freezing: Can be frozen
1 1/2 dl [0,3 pt] whole wheat grains
5 dl [1,1 pt] semi-skimmed milk
50 g [1,75 oz] yeast
2-3 tsp salt
1 tablespoon cooking oil
200 g [7 oz] quark or cottage cheese
500 g [17,5 oz] fine, wholemeal flour (8 dl / 1,6 pt)
300-350 g [10,3-12,3 oz] flour (5-6 dl / 1,1-1,2 pt)
margarine, oil or baking paper
Serving Suggestions: Butter, Jam and cheese.
This is what you do
 Set the wheat grain to soak about 2 hours. Drain well.
 Heat the milk to 37° C / 98,5° F and pour inn the yeast. Add salt, oil and quark or cottage cheese and stir well.
 Add 1 dl / 0,2 pt of the whole wheat grain, all the whole meal flour and most of the wheat flour. Save some for kneading.
 Knead the dough well and let it rise in a warm place for about 30 min. under a kitchen towel.
 Knead the dough again and form it to the 20 rolls. Place the rolls on a baking plate greased or covered with baking paper and let rise for another 20 minutes.
 Brush the rolls with lukewarm water. Sprinkle with the rest of the whole grain.
 Bake rolls about 15 minutes at 225° C / 435° F. Let them cool on a rack coverd by a kitchen towel.