Breadfast time

Enjoying a plastic-free breakfast with homemade bread rolls

Pumpkin seeds, sunflower seeds, raisins, nuts, poppy seeds, with white flour, dark flour, sour dough, crispy or soft – There are so many different variations of “Brötchen” (bread rolls) in Germany you could almost say breakfast without bread rolls isn’t considered a real breakfast here. So although you can find bakeries on every corner here, I still like to make my own “Brötchen”. It saves a bit of money and you can always be sure you know all the ingredients. Plus you save a bit of packaging, too (Fortunately a lot of bakeries use recycled paper bags though). So here’s my recipe for easy-peasy breakfast bread rolls. You need:

300 g of wholemeal spelt flour (alternatively other wholemeal flour)

200 g of white flour

3.5 g of yeast (about 1 cube of fresh yeast or 1/2 pack of dry yeast)

330 ml of warm tap water

20 ml of carrot juice (alternatively other veggie juice)

1 tsp of salt

1-2 TS of flax seed

All you have to do: Mix everything together in a bowl and cover the bowl with a tea towel. Let the dough sit for 30-40 minutes and form 6-8 bread rolls. Put them on a baking tray (put baking paper or a bit of flour on it so that the rolls don’t stick) and let the rolls sit there for another 15 minutes. In the meantime you can preheat the oven (220 degrees). Bake the bread rolls for ten minutes, then reduce the temperature to 200 degrees. Bake for another 10-15 minutes…. and enjoy!

homemade bread roll

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5 comments

    1. Thanks for the compliment. I always missed my German breakfast when I lived in other countries, so at some stage I just started to make my own Brötchen 🙂

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