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Emmer-spelt wholemeal rolls

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Ingredients for 1 servings:

  • 300 g wholemeal emmer flour
  • 3 g yeast
  • 300 g water
  • 400 g wholemeal spelt flour
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 2 tbsp rapeseed oil
  • 15 g salt
  • 6 g yeast
  • 150 g water, approx.

Instructions

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

with sunflower seeds and pumpkin seeds

The day before, prepare the starter dough by mixing all the ingredients. Cover and let stand. For the main dough, knead all the ingredients and the starter dough. Let it rest for a short time. Then, roll the rolls and let them rise, covered, for about 1 hour. Preheat the oven to 200-220 degrees Celsius (400-425 degrees Fahrenheit). Score the rolls and place them in the oven. Bake for 15-25 minutes, depending on the size.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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