Bread and rolls with spelt and wheat

Ingredients for 1 servings:

• 700 g wheat flour type 550
• 300 g wholemeal spelt flour
• 2 tsp baking malt
• 3 tsp salt
• 1 tbsp honey
• 20 g yeast
• 150 g natural yogurt
• 440 ml water
• Fat and flour for the mold
• n. B. seeds or similar, for sprinkling on the rolls

Instructions

Working time approx. 50 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

nice and moist thanks to the yogurt

Mix the water, yeast, and honey. Add the yogurt. Add the flour, malt, and salt a spoonful at a time. Knead the dough for about 8 minutes, until it pulls away from the pan and is no longer sticky. (If you used a different flour, the amount of water needed may vary slightly, so be careful; maybe don’t add all the water at once.) Let it rise for about 40 minutes. To prevent it from drying out, cover the bowl with a damp cloth. Divide the risen dough into two halves. Knead one half for the bread again thoroughly, folding the dough from the outside in and then kneading outwards again with the heel of your hand. Shape it into a ball, place it in an ovenproof container with a lid (grease, flour, or spray with a baking release agent), let it rise for another 10 minutes, and bake in a non-preheated oven at 230°C (450°F) for 45 minutes using top/bottom heat. If you want it a little crispier, remove the lid and bake for another 5 minutes. Rolls: Shape the other ball of dough into 9-10 balls. Let the dough balls rest briefly. Brush with a little water and sprinkle with your desired topping. Place them next to each other in a casserole dish or on a baking tray. Let rise for another 15 minutes and then bake in the still warm oven (from the bread, at 210°C for 20-25 minutes top/bottom heat). If you like, you can add a little water to the bottom of the oven to create steam. Close the door immediately. The rolls can be prepared very well and left in the casserole dish (covered with aluminum foil) in the refrigerator overnight and then baked fresh in the morning for breakfast.