Wholemeal Milk Sandwiches

For the wholemeal milk bread, mix the flour, dry yeast and salt in a bowl. Add the softened butter in flakes, the beaten egg, the milk and the honey.

Let the dough knead well by the food processor for about 12 minutes. Place the dough in a bowl lightly greased with oil and cover with plastic wrap.

Let rise in a warm place for about 1 hour, until doubled in volume. Then knead the dough again on a lightly oiled work surface and divide into 12 loaves of about 75 g each.

Shape the loaves again well in your hand or grind them on the work surface until the surface of the dough is smooth. Then place the surface of the rolls in the grain mixture and press lightly to make them stick.

Line a baking sheet with baking paper. Place the loaves on the baking sheet, spacing them slightly, and let them rise again for about 30-40 minutes. In the meantime, preheat the oven to 250 degrees.

Pour some water into the pan for the oven and put the baking sheet with the bread rolls into the oven. Bake the whole wheat milk rolls for about 11 minutes at 250 degrees until done.

After about 5 minutes, release some steam from the oven. Afterwards, let the wholemeal milk rolls cool down on a cooling rack.

Preparation Tip:

You can also make the whole grain milk sandwiches with other grains, seeds and seeds.

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