Ingredients
100ml Helsekorn hull-less barley groats
1 liter wheat flour
50ml flaxseeds
50ml wheat bran
½ packet yeast
100g grated carrot
37.5g butter or margarine
300ml milk
Instructions
- Mix all the dry ingredients in a bowl. Finely grate the carrots. Dissolve the yeast in lukewarm milk and add the butter.
- Gently combine everything together—the dough should be quite sticky. Cover with plastic wrap and leave to rise in a warm place for 30–60 minutes.
- Turn the dough out onto the kitchen counter and shape it into a log. Divide into about 16 pieces and place them on a baking tray lined with parchment paper.
- Second rising is optional but will yield a lighter result. Optionally, sprinkle a little barley groats on top before baking for decoration.
- Bake at 200°C (390°F) for about 10–12 minutes.
These barley rolls freeze well. Take out as needed and warm them in the oven for a couple of minutes before serving.
Tip: Double the batch—these disappear quickly!