True Wholemeal Rolls With Grains

• 200 g grain (I mix steel-cut wheat, rye, linseed, sunflower and pumpkin seeds)
• 300 ml water
• 50 g butter
• 600 ml milk
• 50 g fresh yeast
• 200 g natural yoghurt or 200 g cottage cheese
• 2 teaspoons sea salt
• 2 teaspoons sugar
• spices (optional, e.g. ground cumin, aniseed)
• 1200 g flour (I mix 500 g wholemeal spelt, 500 g wholemeal rye, 200 g white wheat flour)

1. Heat grain blend and water in a small pot at high temperature, let boil for approximately 4 minutes.
2. Add the butter to the grain mix, let cool down.
3. In a big bowl, mix flours, spice, salt and sugar, and make a dip in the middle.
4. Crumble fresh yeast in the dip, cover with joghurt/cottage cheese, cold milk, add lukewarm grain mix and combine dough.
5. Dough will be very moist and sticky at this point and you will not be able to make a ball or the like.
6. Don't be deterred: when rising, the grains and flour will soak up the excess water.
7. Cover bowl with a clean kitchen towel and put in the fridge overnight to rise slowly.
8. The next morning (or + 1 more day, works just as well), form the rolls, dip bottoms into sunflower or pumpkin seeds, put on a baking sheet lined with parchment paper.
9. Cut little stars in the top, dust with flour, -- -- decorate.
10. If you have the time, cover again with the kitchen towel and let rise in a warm place for 30 minutes.
11. If you don't have time, skip this step.
12. Bake rolls for 30 minutes at 200C.

sunflower, water, butter, milk, fresh yeast, natural yoghurt, salt, sugar, eg ground cumin, flour

Taken from www.food.com/recipe/true-wholemeal-rolls-with-grains-331707 (may not work)