1

Scalded Grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator over night.

2

Dough: Mix the flour, salt and herbs and make a well in the middle. Add the yeast, water, oil and apple cider vinegar. Add the scalded grain. Knead briefly to form a moist, smooth dough. Cover the dough and leave to rise at room temperature for 3-4 hours, folding 3-4 times. Alternatively, prepare the dough with just 1-2 g of yeast and, after pressing down several times, cover and let rest in the fridge overnight.

3

Forming: Shape the dough into a rectangle measuring approx. 18 x 26 cm, taking care not to work it too much so that it remains airy. Place the dough on lightly floured parchment paper and let rise another 30-60 minutes. Then sprinkle the dough with a little flour and cut into approx. 32 pieces.

4

Bake: Bake the buns for 15-20 minutes in the lower half of an oven preheated to 230 °C convection (250 °C convention). Remove, cut the buns, and finish baking for 5-10 minutes.

5

Place the hot buns in a large bowl and top with the garlic, parsley, fleur de sel and pepper. Grate in the Sbrinz, pour over the olive oil, mix everything well and serve while still warm.

Tips

Leftover rolls can be reheated briefly in a frying pan or in the oven.

Source:

IG Dinkel, Judith Gmür-Stalder