Breakfast rolls with einkorn

Ingredients for 1 servings:

• 60 g einkorn wholemeal flour
• 60 g whole wheat flour
• 0.3 g dry yeast
• 120 g water, lukewarm
• 50 g rye flour
• 150 g wheat flour
• 75 g water, lukewarm
• ½ g dry yeast
• 7 g salt
• 7 g baking malt
• e.g. caraway, poppy, sesame etc.

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 1 hour 20 minutes

long lead time, but it’s worth it, makes about 6 rolls

The specified amount of ingredients makes 6 medium-sized rolls. Mix the ingredients for the starter dough. Let stand at room temperature for 1 hour and then place in the refrigerator for 12 to 20 hours. Remove from the refrigerator the next day and let it acclimatize for about 30 minutes. Then knead it with the ingredients for the main dough until you have a smooth dough. Knead until the dough is really smooth and no longer sticks to your hands. Depending on the dough temperature, leave to stand at room temperature for another 30 minutes to 1 hour. Then place it in the refrigerator at 5°C for at least 12 hours, but it can also be 2 days. I usually make double the amount of dough on Fridays and bake half each on Saturday and Sunday. On the day of baking, take the dough out of the refrigerator and let it acclimatize for 1 hour. Divide into 6 equal portions and shape into rolls, always working the dough from the outside in to give the dough a certain amount of tautness. Cut a 0.5 cm slit into the top of the rolls and place them top-down in a floured cloth. Let them rise at room temperature for about 60 to 90 minutes. Turn them over, moisten the top, and sprinkle with caraway seeds, poppy seeds, sesame seeds, etc., if desired. Place them on a perforated tray in the middle rack of an oven preheated to 250°C (top/bottom heat). It’s best to place a heatproof bowl of water in the oven while it’s preheating to create steam. Reduce the temperature to 200°C (400°F) and remove the bowl of water after 5-10 minutes. The total baking time is 20 minutes.