Biscuits, wholemeal rolls, pretzel products, Danishes, and all different types of bread – everything needs a special dough. There can be tremendous differences between the various types of dough, both in terms of ingredients as well as the consistency. Wheat doughs can be kneaded, wholemeal doughs are made very soft and can never be mixed by a machine. They can only be mixed, or stirred together, by hand. The dough rests for a long time so the grain can absorb the water. The preliminary result is so liquid that you cannot shape it by hand. The dough is scooped into baking pans and baked immediately.