Spelt rolls

Ingredients for 11 servings:

• 450 g spelt flour type 630
• 150 g spelt flour (wholemeal)
• 1 tsp, leveled beet syrup
• 400 ml milk, lukewarm
• 11 g salt
• 2 tbsp rapeseed oil
• 15 g yeast, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

neutral and tasteful and can be topped with anything

Combine the two types of flour in a large bowl. Whisk the yeast with the milk and sugar beet syrup until smooth. Add to the flour and mix with the salt and rapeseed oil to form a smooth dough. Lightly oil a large bowl, add the dough, cover with lightly oiled cling film and let rise in a warm place until it has doubled in size. Knead lightly again, form 11 balls (approx. 90-95g), roll the tops of the rolls in spelt flour if desired, and place them on a baking sheet lined with baking paper/foil. Let rise for 20-30 minutes. Preheat oven to 225°C. Place the rolls in the oven. After 10 minutes, reduce the temperature to 190°C and bake for another 10-15 minutes. If you tap the bottom of the rolls, they should sound hollow. Let cool on a wire rack. After they have cooled down, I freeze some rolls and bake them again at 210°C fan oven for 10-12 minutes.