Spelt buckwheat rolls

Ingredients for 1 servings:

• 500 g spelt flour (type 630)
• 750 g buckwheat flour, whole grain
• 250 g corn flour or potato flour
• 3 bags of baking powder or cream of tartar
• 400 ml water
• 1 tbsp salt (e.g. rock salt)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 25 g sunflower seeds, ground
• 25 g pumpkin seeds, ground

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

with baking powder and spices

Place the flour in a bowl, make a hole in the center for the baking powder, sprinkle in the baking powder, and add the lukewarm water. Let the baking powder work for 15 minutes under a kitchen towel. Then sprinkle the salt, caraway seeds, coriander, turmeric, sunflower seeds, and pumpkin seeds over the flour and mix with a mixer until a dough forms. Let rise for another 45 minutes before kneading the dough. Divide the rolls into 85-90g heaps and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C using top/bottom heat for 20-25 minutes. Makes about 12 rolls.