My spelt rolls

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 200 g wholemeal spelt flour
• 50 g hemp flour
• 80 g sunflower seeds and/or pumpkin seeds
• 1 tbsp salt
• 1 tsp bread spice mix
• 2 tbsp cane sugar or honey
• 2 tbsp sugar
• 1 cube of fresh yeast, organic, alternatively 1 bag of dry yeast
• 1 tbsp olive oil
• 450 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

approx. 7 large rolls

Place all the dry ingredients in a bowl and mix well with a whisk. Make a well in the bowl and crumble the yeast into it. Add the honey or sugar. Pour in about 100 ml of the water and mix. Let the mixture stand for a few minutes (10 minutes should be enough). The yeast should start to work and bubble. Then add the remaining water and mix everything together, or let it mix in a food processor. Let the dough rest for 30-45 minutes; it should double in size. Knead the dough again, either by hand or with a food processor—it does this quite well, too. Then shape the dough into rolls. Place them on a baking sheet lined with baking paper, score them with a knife, brush or spray with water, and bake at 190°C (convection oven) for about 25 to 30 minutes, depending on the size. You’ll get about 7 large rolls or lots of smaller ones. Have fun baking them.