Chrissi's whole-grain spelt rolls

Ingredients for 8 servings:

• 500 g Flour (wholemeal spelled flour)
• 1 packet of dry yeast
• 350 g water, lukewarm, approx.
• 10 g sea salt, coarse
• 1 tbsp maple syrup
• 1 tbsp oil (rapeseed oil)
• 1 egg yolk
• 1 tbsp water
• 1 tsp oil (rapeseed oil)
• poppy
• sesame
• Sunflower seeds
• pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

In a bowl, mix the wholemeal spelt flour with the dry yeast. Gradually add the water, maple syrup, and rapeseed oil and knead the dough thoroughly (this will take a few minutes!!!). Finally, knead in the salt. Dust with a little flour and cover. Let rise for about 1-2 hours (avoid drafts!). This can be done at room temperature; the longer you let the dough rise, the better it will be. Then punch down the dough (with your fist in the middle!) and knead thoroughly again. Divide the dough into 8 pieces and form each piece into a roll. Place on a baking sheet lined with baking paper and, covered, let rise for at least 30 minutes. Preheat the oven to 225°C (top and bottom heat). To brush, mix the egg yolk with water and rapeseed oil using a pastry fork and brush the dough all over. Sprinkle with seeds or kernels, if desired, and place in the oven. Bake for about 30 minutes. Then let it cool down completely and just enjoy.