Green spelt rolls

Ingredients for 10 servings:

• 50 g green spelt, crushed
• 150 ml water
• 30 g flaxseed
• 400 g spelt flour, T 630
• 100 g rye flour, T 997
• ½ cube of yeast
• ½ tsp sugar
• 2 tbsp water, warm
• 180 ml soy milk (soy drink), (spelt or oat)
• 2 tbsp olive oil
• 10 g salt
• 50 g sunflower seeds
• 1 carrot(s), approx. 100 g
• e.g. seeds for sprinkling (linseed, sesame, sunflower, pumpkin seeds, flakes)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

with linseed and sunflower seeds

Roast the green spelt flour over low heat until it begins to smell. Bring to a boil with water, cover, and simmer gently for 20 minutes. Remove the pot from the heat and stir in the flaxseed. Meanwhile, mix the yeast with 2 tablespoons of water and sugar. Cover and let stand for about 15 minutes until it begins to foam. Gently warm the spelt drink and knead it with all the ingredients in a food processor (dough hook) for 5 minutes on low speed and briefly on high speed. Cover and let the dough rise in a warm place for 30 minutes. Then knead again by hand. Divide the dough into 10 portions (approx. 100 g) and shape into rounds. Place on a baking sheet lined with baking paper, cover, and let rise for another 20 minutes. Cut crosses into the surface (if necessary, brush with water and sprinkle with seeds). Bake in a preheated oven at 240°C on the middle rack for 10 minutes, allowing steam to evaporate. After 10 minutes, release the steam and bake for another 15 minutes until golden brown.