Light spelt rolls with sourdough and yeast

Ingredients for 1 servings:

• 200 g sourdough (spelt sourdough)
• 250 g spelt, finely ground (alternatively: wholemeal spelt flour)
• 200 g wheat flour type 550 or 1050
• 50 g millet, finely ground (alternatively: millet flakes or wholemeal spelt flour)
• 2 tsp, leveled salt (10 g)
• 300 ml milk, lukewarm
• 20 g fresh yeast (1/2 cube)
• 50 g butter, soft
• 1 tbsp honey (also tastes good with savory toppings)
• Sunflower seeds, pumpkin seeds, sesame, poppy seeds, caraway seeds, coarse salt, fine oat flakes (optional)

Instructions

Working time approx. 50 minutes; Rest period approx. 4 days 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 4 days 2 hours 15 minutes

Recipe for 18 rolls

If you want to make your own sourdough starter for the rolls, you need to start four days before baking – for example, following these instructions: http://www.chefkoch.de/forum/2,37,437909/Sauerteigbrot-Anleitung-fuer-Anfaenger.html – but using spelt flour instead of rye flour. On the day of baking, mix all types of flour with the salt in a large bowl. Crumble the yeast and dissolve it in the lukewarm (but not hot) milk; add everything to the sourdough and mix well. Add the sourdough-milk-yeast mixture to the flour, add softened butter and honey, and knead everything into a smooth dough. Knead this vigorously for 10 minutes. If necessary at the beginning, you can lightly flour the work surface. While kneading, fold the dough over itself several times and stretch it out, occasionally forming it into a ball and tossing it firmly onto the tabletop. If necessary, add a little more lukewarm water or lukewarm milk while kneading. The dough should be slightly moist and elastic at the end, but no longer sticky. Shape the dough into a ball, stretching the outer layers nicely to create an air pocket inside. Cover the dough and let it rest in the bowl for 30 minutes at room temperature. Then shape the dough into a log and divide it into pieces weighing approximately 60g. Shape each piece of dough into a ball, placing your thumb in the center to create an air pocket, and then gently stretch the outer layers. Place the balls, hole-down and leaving enough space between them, on one or two baking sheets lined with baking paper and flatten slightly. The balls will approximately double in size! Cover with a cloth and let rise at a room temperature of at least 20°C until roughly doubled in size. They do not need to be warmed. Preheat the oven to 250°C. Brush the rolls with lukewarm water, sprinkle with whatever you like, and brush with water again. Place on the second rack from the bottom of the oven and immediately set the temperature to 200°C. Bake for 20-25 minutes until light brown. Let cool on a rack and enjoy fresh – or quickly reheat in a toaster the next day. Freezing works well, too! The millet gives the rolls a pleasant yellowish color and makes them even lighter. If you already have a very active spelt or wheat sourdough starter, you can reduce the amount of yeast by half. The sourdough keeps these rolls fresh for a particularly long time!