1

Grain mash: Boil the water; add the boiling hot water to the flour while continuously stirring. Continue to stir until the mixture is smooth and compact. Allow the mash to cool. Cover and leave in the refrigerator overnight.

2

Dough: Mix together the flour and salt and form a hollow. Dissolve the yeast in the water and add to the flour together with the lemon juice and the grain mash. Knead briefly to form a wet, smooth dough. Cover the dough and leave to stand at room temperature until it has risen to twice the volume.

3

Briefly knead the risen dough again and then leave to rise for a further 20 to 30 minutes.

4

Preheat the oven to 230°C.

5

Cut the dough into approximately 12 pieces and form into a small roll shapes using a little flour. Lay the rolls onto a baking tray lined with baking paper.

Baking

Place the baking tray in the lower half of the preheated oven and reduce the temperature to 190°C. Bake the rolls for 20-25 minutes until crisp. Remove from the oven and place on a grid to cool.

Tip

Before baking, brush the dough rolls with a little egg white and sprinkle with sesame, linseed, poppy or sunflower seeds, or chopped nuts, according to taste.

Source:

IG Dinkel, Judith Gmür-Stalder