Whole Grain Sandwiches

For the wholemeal rolls, sift the flour into a large bowl and sprinkle with salt.

Let the yeast dissolve in the room-warm beer, add to the flour and knead everything together.

Knead for at least ten minutes until the dough comes away from the side of the bowl. Cover with a tea towel and let the dough rise in a warm place for 1/2 hour.

Knead vigorously again and incorporate the sunflower seeds.

Form the dough into a roll and divide into twelve pieces. Form into round rolls or buns. Brush the baking tray with oil and dust thinly with cornmeal.

Place the rolls on the baking tray and let them rise for another thirty minutes, covered with a tea towel. Preheat the oven to 200° Celsius. Fill a large ovenproof dish with water and place on the bottom of the oven.

Bake the whole wheat rolls for 40 to 45 min. until golden and crisp. Ten minutes before the end of the baking time, brush the rolls with milk.

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