Light Swiss Wholemeal Zopf Rolls

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Knead 250 g wholemeal spelt flour with 10 g yeast, 130 ml lukewarm skimmed milk, 1 tsp honey, 20 g butter and 1 pinch of salt into a smooth, elastic dough.

2. 2

   Cover and leave to rise for 60 minutes, until doubled in size.

   1:00:00
3. 3

   Divide the dough into 4 strands, plait them into small braided rolls and brush with beaten egg.

4. 4

   Bake at 200°C for 20 minutes until golden brown.

   20:00