Spelt rolls

Ingredients for 1 servings:

• 400 g spelt flour
• 200 g wheat flour
• 15 g salt
• 2 bags of dry yeast
• 1 bag of sourdough, fresh
• n. B. Seeds (fennel seeds, coriander, caraway), ground, total approx. 5 g
• 400 ml water, warm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

very tasty with sourdough

Place all ingredients in a mixing bowl, add 400 ml of warm water, and knead with the dough hook of a food processor/hand mixer until you have a smooth dough. Let the dough rise in a warm place for 1/2 hour. Spread out a tea towel and dust it with plenty of flour. With floured hands, pinch out 80 g pieces of dough (the dough will be very soft), shape them into round, flat shapes, and place them on the towel. Let rise for another 1/2 hour. In the meantime, preheat the oven to 210 °C (top/bottom heat). Place the rolls flour-side up on a baking sheet lined with baking paper. Bake at 210 °C (415 °F) for about 20-25 minutes. The seeds aren’t necessary, but I like them a bit spicier. I use about 5 g of seeds in total and grind them very finely. The rolls then taste a bit like Vinschgauer cheese. This makes 13-14 rolls. After they’ve cooled, I freeze them if I don’t need them all. But you can also keep them fresh in a sealed bag for a few days and then bake them as desired.