Rye-spelt rolls

Ingredients for 1 servings:

• 12 g starter (whole grain rye sourdough)
• 40 g wholemeal rye flour
• 40 g water
• 80 g sourdough (whole grain rye sourdough)
• 100 g wholemeal rye flour
• 400 g wholemeal spelt flour
• 10 g salt
• 350 g water
• 5 g yeast
• e.g. bread spice mix, or bread clover
• e.g. pumpkin seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours 35 minutes

with sourdough

First, make the sourdough the day before and let it stand overnight or at least 12 hours. Then take 80g and use the rest again as starter. Dissolve the yeast in the water. Place the sourdough in a bowl, add the dissolved yeast, then mix the flour with the salt and add it. Now add the water and, if desired, the bread clover or bread spice. Knead the dough thoroughly until it has a uniform consistency and is hardly sticky. Let the dough rise until it has doubled in size. This can take 2-3 hours. Now roll it out to the size of a round cake. Cut into 6 pieces, as if cutting a cake. If you prefer smaller rolls, make 2 round sheets of dough and cut each into 4 pieces like cake quarters. Sprinkle with pumpkin seeds if desired, and cover and let rise for another 45-60 minutes. The rolls should have risen nicely. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) and bake for 5 minutes. Then reduce the temperature to 200 degrees Celsius (400 degrees Fahrenheit). The total baking time is approximately 15-20 minutes. Except for smaller rolls, in which case the baking time is reduced to approximately 10-15 minutes.