Wild garlic rolls with spelt flour

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 1 cube of yeast
• 2 tsp salt
• 250 ml water, lukewarm
• 60 g wild garlic, fresh, without stems
• some spelt flour type 630 for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Mix the salt and flour. Dissolve the yeast in the water. Place everything in the food processor and knead with a dough hook on the lowest setting for about 5 minutes. If the dough is too dry, add a little more water. After 5 minutes, turn off the machine and let the dough rest briefly. In the meantime, prepare the wild garlic. To do this, remove the stalks, wash the leaves thoroughly, pat dry, and chop them finely. Then add it to the dough and let the machine knead for another 3-4 minutes on the lowest setting. Cover the dough and let it rise in a warm place for about 45-60 minutes, until it has roughly doubled in size. In the meantime, preheat the oven to 200°C (top/bottom heat). Using a dough scraper, transfer the dough to a spelt-floured work surface and knead briefly. Then weigh it on a kitchen scale and divide the dough into 8-10 equal portions, as desired. Roll each dough ball into a round in a little flour, then place it seam-down on a baking sheet and let it rest, covered, for about 25 minutes. I use a baking sheet with holes, which allows the rolls to crisp up nicely on the bottom. Bake the rolls for 20-25 minutes. Makes about 8-10 rolls.