Vollkornbrötchen – Crusty Wholemeal Rolls with Sourdough Discard

This wholemeal bread roll recipe is made with a mixture of oats, whole wheat and rye flours, which gives these rolls a really hearty and amazing flavour and aroma that pair beautifully with the tangy rye sourdough discard. Use any kind of discard you have, rye or other grain. They are great for breakfast or dinner with butter or liver pate.


250 g wholemeal wheat flour 250 g wholemeal rye flour 200 g Fine oat flakes 1 tsp Caraway seeds, coarsely crushed 1 tsp Coriander seeds, coarsely crushed ½ cube Fresh yeast (21 g) 430 ml Lukewarm water 1 tsp Sea salt 150 g Rye sourdough discard 1-2 tbsp Poppy seeds or oat flakes, optional

Place both wholemeal flours, the oats, crushed caraway seeds and coriander in the bowl of your stand mixer. Make a well in the centre and crumble the fresh yeast into it. Stir in about 50 ml of lukewarm water and some flour to make a starter. Leave the starter to rise, covered, for about 30 minutes.
Then add in the salt, sourdough starter and remaining lukewarm water until the dough comes away from the sides of the bowl. Add additional water if necessary, 1 tablespoon at a time until it comes together to the right consistency. Cover and leave to rise at a warm place for 60 minutes.
Line two baking trays with parchment paper. On a lightly floured work surface, turn out and knead the dough thoroughly once more. Divide the dough into 10-12 equal-sized pieces and shape into oval or round rolls. Place them on the prepared baking trays. Cover and leave to rise for 30-60 minutes.
Brush the top with some water and sprinkle some poppy seeds or oat flakes on top, if using. Use a sharp knife or razor to score the dough rolls in the middle.
Preheat the oven to 220C/430F. Place a small ovenproof dish filled with water at the bottome of the oven. Bake the bread for 25 minutes until they are golden brown. Remove from the oven and leave to cool on a wire rack.