Whole-grain spelt rolls with pumpkin seeds

Ingredients for 10 servings:

• 500 g spelt flour (wholemeal), plus some for sprinkling
• 10 g salt
• 10 g butter
• 10 g honey
• 5 g bread spice mix
• 100 g pumpkin seeds
• 13 g yeast
• 320 g water

Instructions

Working time approx. 25 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 16 minutes

by Oliver

Place the spelt flour, salt, butter, honey, bread spice, pumpkin seeds (50 g), yeast (dissolved in a little warm water), and water in a bowl and mix gently with a mixer for 10-12 minutes. Sprinkle the flour over the dough, cover with a tea towel, and let it rest for 15 minutes. Using kitchen scales, weigh out 80 g pieces of dough, shape into rounds, and dip the surface into the remaining pumpkin seeds. Place the patties on the baking sheet, cover, and let rise for another 20 minutes at room temperature. Bake the patties at 200°C for about 14-16 minutes. Oliver’s tip: Place a container of hot water in the oven. They taste best when still warm.