You will need: Firebricks / spacer grate
Top heat: approx. 250-300°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Baking: ca. 20 minutes

Ingredients (for 9 pieces)

• 450 g wheat flour type 550
• 50 g wholemeal wheat flour
• 320-350 ml water
• 12 g salt
• 20 g rapeseed oil
• 10 g honey
• 3 g yeast (room temperature)
• some oil for the tray

The evening before:
Place the flour and water in a bowl and mix briefly. Cover and leave to stand at room temperature for approx. ½ hour.

Add the remaining ingredients and knead into a smooth dough for approx. 10 minutes. Place the dough in an oiled bowl or proofing tray, cover and leave to rise for 1 hour. Then place the bowl in the fridge overnight.

On baking day:
Remove the bowl from the fridge and leave to stand at room temperature for 1 hour.

Brush a baking tray with oil.

Heat the Merklinger to approx. 250-300°C.

Place the dough on a lightly floured work surface and divide into nine equal pieces (approx. 90 g). Roll the dough pieces into round balls and place on the prepared baking tray. Cover with a cloth and leave to rise at room temperature for approx. 30-40 minutes.

Score the rolls with a sharp knife or blade. Place the tray on the spacer rack on the firebrick and bake the wheat rolls for approx. 20 minutes until crispy.

Leave the buns to cool on a wire rack.