Beetroot wheat-spelt rolls

Ingredients for 1 servings:

• 300 g whole wheat flour
• 200 g spelt flour, wholemeal
• 250 g water, lukewarm
• 25 g oil
• 10 g starter (wheat sourdough)
• 10 g yeast, fresh
• 12 g salt
• 6 g sugar
• e.g. oat flakes, wholemeal
• n. B. Water for spraying

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 20 minutes; Total time approx. 15 hours 40 minutes

overnight wholemeal rolls

In the evening (preferably after 9 p.m.), knead both types of flour, salt, sugar, wheat sourdough, and water in a food processor. Then knead in the oil drop by drop. Cover and let rest in a bowl for about 1 hour. Then cut out equally heavy dough balls and shape them into rounds. Lightly spray with water and carefully press the top side into the oatmeal. Place on a roasting pan lined with baking paper and cover tightly with aluminum foil. Place on the top shelf of the refrigerator overnight. In the morning (preferably from around 7:30 a.m.), preheat the oven to 200°C (top/bottom heat) with a small bowl (oven-safe) of water. Remove the aluminum foil, slide the roasting pan onto the second rack from the bottom, and bake the rolls for about 20 minutes. The rolls are done when you tap the bottom with your fingers and they sound hollow.