Cold-fermented spelt-wheat rolls

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 250 g wheat flour
• 350 ml water
• 15 g yeast, approx. 1/3 cube
• 1 tsp sugar
• 1 tsp salt
• 2 carrots, grated
• 1 tsp vinegar or lemon juice
• 80 g nuts or seeds

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours

prepared the day before, for 12 rolls

Dissolve the yeast and sugar in about 50 ml of lukewarm water and let it rise for about 10 minutes. Weigh the flour and add the grated carrots. Add salt and vinegar to taste. If desired, you can also mix in 50-100 g of nuts. Pour the yeast-sugar water into a well in the flour pile and mix with one part. Gradually add the remaining 300 ml of water and knead for 10 to 15 minutes until the dough is smooth and easier to remove from your hands. Divide the dough into 12 pieces and form them into balls. Place the twelve dough balls in a Tupperware container, leaving plenty of space between them, and sprinkle with water. Sprinkle seeds on top, if desired. Refrigerate for 10 to 24 hours. Half an hour before you want to eat fresh, warm rolls, remove the Tupperware container from the refrigerator and place it on a baking sheet lined with baking paper. Sprinkle with water again and bake in an unheated oven (!) for 25 minutes at 180˚ fan oven.