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.

20 comments:

Anonymous 16/4/26 03:35: Looks good-Christine cmlk79.blogspot.com
roentare 16/4/26 05:04: Looks so organic bread
Tandy (Lavender and Lime) 16/4/26 05:35: These rolls look fantastic!
Margaret D 16/4/26 08:04: They look good Angie.
Maria Grazia Ferrarazzo Maineri 16/4/26 08:33: Look so tasty, Angie! A precious recipe. Thank you!
Javier 16/4/26 10:49: Perfect rolls every time! This recipe is super easy to follow and the results are fantastic!
eileeninmd 16/4/26 11:08: Hello Angie,
The rolls look delicious! Thanks for sharing. Take care, have a happy day!
David M. Gascoigne, 16/4/26 12:32: I would like one spread with hummus and loaded with tomato and cucumber, please, with avocado slices on the side!
Tom 16/4/26 12:50: ...Angie, these look fabulous!!!
Happy Retiree's Kitchen 16/4/26 12:51: I am so impressed that you made these with sourdough discard Angie. They look bakery perfect.
Lola Martínez 16/4/26 13:27: Wau, veo estos panecillos y me rindo a tu gusto por los panes, todos los que haces me encantan, estos también.
Ananka 16/4/26 13:43: These look so good, can almost smell them :-D
My name is Erika. 16/4/26 14:59: Yum,yum, yum. These look good. Thanks for sharing a sourdough discard recipe to. I love finding new ways to use the discard from my sourdough.
DEZMOND 16/4/26 15:20: They do look crispy but soft und moist inside, very nom nom nom.... You are having fun times with sourdough.
Federica Simoni 16/4/26 17:00: Che bello!! sei bravissima💖
Pam 16/4/26 19:13: Gorgeous, delicious rolls. Yum!
DeniseinVA 16/4/26 21:25: This bread is my type of bread Angie, looks fantastic! Thank you so much!
Ben | Havocinthekitchen 16/4/26 22:28: These look so hearty and delicious, Angie! I love that rustic wholemeal texture - perfect with just a bit of butter.
Paola 17/4/26 00:40: Sembra squisito.. e salutare.
Ruby Rose and the Big Little Angels 3 17/4/26 07:43: I am addicted to good bread