John Myers
Ingredients for 1 servings:
- 400 g spelt flour type 630
- 400 g wholemeal spelt flour
- 60 g lard, alternatively butter or margarine
- 500 ml milk, lukewarm
- 1 apple, peeled
- 1 tsp honey
- 30 g yeast
- 16 g salt
- 1 egg yolk
- 2 tbsp water
- Sesame, hulled
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes
for 12 rolls
Puree the peeled apple with half of the milk. Dissolve the yeast in the other half of the milk and knead it with the remaining ingredients except for the egg yolk, sesame seeds, and water until you have a smooth and relatively soft dough. Knead the dough for at least 10 minutes (a little longer by hand) until it is no longer sticky and bubbles. Cover and let rise for about 60 minutes. Then knead thoroughly again, let it rest for 5 minutes, and divide into 12 portions. Knead each portion thoroughly again, forming into balls with high surface tension (roll them). Whisk the egg yolk with the water. Immediately brush the tops with the beaten egg yolk and dip them in a bowl of sesame seeds. Place the dough balls on a baking sheet, leaving enough space between them, and let rise, covered, for 45 minutes. Meanwhile, preheat the oven to 225°C. Ensure that the oven is ventilated and place the baking sheet in the oven. Reduce the temperature to 200°C and bake for approximately 20-30 minutes. You may need to spray the oven with water during the baking process.
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