Make 1 recipe for white bread and 1 time the wholemeal bread variant (see variation).
Put the flour in a large bowl and mix the salt first and then the dried yeast through it. Make a well in the flour and pour part of the water into it. Stir with a wooden spoon from the middle until the dough feels elastic. Add the rest of the moisture if necessary.
Sprinkle the worktop with flour and put the dough on it. Put the mouse of your hand on the dough and press it away from you. Fold the dough double and knead it in the other direction. This way you stretch the gluten in the flour. This, together with the carbon dioxide from the yeast, makes for a light bread.
Dust the mixing bowl lightly with flour, place the dough in it and cover with cling film or a damp cloth. Let the dough rise for about 1 hour in a warm place or until the volume has doubled.
Form 16 rolls of rolls after the first row.
Place 1 loaf of bread roll in the center of the baking tray with 5 bread rolls in the oven and 10 rolls around it. Let it rise for about 30 minutes afterwards.
Brush the dough with egg and sprinkle with sesame seeds, poppy seeds, sliced almonds or finely chopped herbs.
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