(Wholemeal) bread rolls are produced in bakeries throughout Germany and are eaten for breakfast and as a snack. Wheat buns, wholemeal buns, wholemeal buns, Germany produces them all and they are eaten as a snack with a wide variety of toppings and fillings.
The German bread register lists a total of 3,200 types of bread, some of which are genuine delicacies, making Germany the world champion bread.
Of that great variety, Brot des Jahres is very popular and a testament to how important bread is to Germans. In addition, German bread is equally nutritious, because whole wheat bread, unlike wheat bread, has a long shelf life.
- Add flour to a large mixing bowl, then add salt and stir well. Sprinkle over the sugar and finally add the instant yeast.
- Slowly add the water while using the spiral dough hooks of your electric mixer or your hands to knead the dough. Keep kneading until the dough forms a ball that no longer sticks to the side of the bowl.
- Cover the bowl with a tea towel or lid and place it in a warm, draft-free place for at least 60 minutes to allow the dough to rise.
- After the dough has increased in size, sprinkle some flour on your counter. Place the dough on top and knead it briefly with your hands.
- Cut or tear the dough into eight equal parts and form into rolls. Make sure the “seams” are at the bottom. Place these buns on a baking tray lined with baking paper.
- Cut the buns in half lengthwise with a sharp knife. Then let them sit for another 15 minutes.
- In the meantime, preheat your oven to 420 degrees Fahrenheit. Place a heatproof bowl or small saucepan of water in the bottom of your oven. Bake the Brötchen on the middle rack for about 15-20 minutes until golden brown.
- Remove the buns from the oven and let them cool slightly. They can be eaten hot or cold.