Bread rolls

Ingredients for 1 servings:

• 300 g spelt flour (type 630)
• 200 g wheat flour (type 550)
• 1 cube of yeast
• 1 tsp, levelled sugar
• 1 tsp salt
• 15 g baking malt
• 350 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

makes 8 rolls

Dissolve the yeast in lukewarm water with salt and sugar. Then add the two types of flour and the malt and knead with a hand mixer until it forms a smooth dough until it is no longer sticky. Add a little more flour if necessary. Cover the dough and let it stand for a good half hour, until it has roughly doubled in size. Then knead the dough again by hand and form 8 equal-sized rolls. Place on a baking tray, score them, and let it rest, covered, for another 20 minutes. Meanwhile, preheat the oven to 200°C. Then slide the tray into the oven and pour in a cup of water. Quickly close the oven door and bake for about 20 minutes. You can also let the dough rest in the evening in a large bowl in the refrigerator. In the morning, knead and shape it again. Let it rise for another 20 minutes and then put it in the oven.