How to make
Dissolve the yeast, sugar and about 2 tbsp. white flour in the water - slightly warmed. Cover with a towel and leave it in a warm place for 7-8 minutes.
Sift the two types of whole grain flour into a bowl - in the end you will have particles that cannot pass through the sieve, but just pour them on top.
Form a well and beat the egg into it, setting aside half of the yolk for spreading at the end. Add the oil, salt, yogurt and activated yeast.
Knead the dough, by adding white flour a little at a time, until you get a smooth, medium-soft ball. Transfer it onto a lightly floured kitchen counter and knead for 5 to 10 minutes.
Spread the dough well with oil and roll it out into a relatively thin crust. Spread a stuffing of choice (I put added mature mozzarella, which melts and only its taste remains).
Roll it into a tight roll, which you cut crosswise into 5 pieces. Pinch the edges of each so that the filling does not become runny during baking and roll it into a roll.
Arrange the 5 rolls on a tray covered with baking paper or greased. Leave a distance between them. Let them rise for about 1 hour or until they rise and double in size (whole wheat flour doesn't rise much, keep that in mind).
Spread the risen rolls with the egg yolk beaten with a little oil and drops of water. If desired, sprinkle with sesame seeds. Place in a non preheated oven and turn it on to 360°F (180°C) without fan. Bake like this until they turn acquire an appetizing color - about 28-30 minutes.
After removing them from the oven, cover them with a clean towel for 10-15 minutes.
Enjoy your meal!
