Bread - Rye and Whole Wheat Rolls with Caraway Seeds and Dill

Preparation

This is a healthful, whole grain roll recipe for any sandwich or just to eat with a salad or meal.

Add the ingredients, with the exception of the rolled oats, to a mixing bowl or to the bread maker container. Once the flour has been added, hollow out the center of the flour slightly and place the other ingredients in the depression. (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the water.) Start the mixing process. The total kneading time should be approximately 20 minutes.

Place a thin layer of rolled oats on a bread board or clean counter top. Place the dough on the rolled oats and form into a cylinder about 1/3 m. (12") long. Cut into 12 equal size pieces and reform into into rolls making sure that the the entire surface, including the ends are coated with the rolled oats. Place on a terracotta or other baking pan or pizza stone coated with a little corn meal, rolled oats, or flour, to keep the rolls from sticking.

Baking

Set the warming drawer of your oven to low, or the oven to a warm setting ±45°C (120°F). Be careful that the oven does not overheat. Place the baking pan or pizza stone in the drawer or oven to raise the dough.

When the dough is slightly over double the size, turn the heat up to 175-180°C (350-360°F). Bake for approximately 40 minutes. When the crust is firm, but not crispy, the bread is done. Remove the rolls from the oven.

Enjoy!