Mixed wheat rolls

Ingredients for 16 servings:

• 150 g spelt flour, T 812
• 150 ml water, lukewarm
• 5 g yeast
• 250 g wheat flour, T 550
• 100 g spelt flour, T 812
• 150 ml water, cold
• 10 g salt
• 5 g yeast
• 1 tsp sugar, 5 g
• 3 tbsp oil (sunflower oil)
• possibly kernels

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 20 minutes; Total time approx. 15 hours 40 minutes

To make the pre-dough, dissolve the yeast in the water the day before, then stir in the spelt flour with a wooden spoon until no lumps are visible. Cover the dough with cling film and refrigerate overnight. Take it out of the fridge the next day and let it stand at room temperature for 1 hour. Dissolve the yeast in the cold water and slowly stir it into the pre-dough using a hand mixer (dough hook). In a large bowl, mix together both types of flour, salt, and sugar. Add the oil and pre-dough. Knead the dough with a hand mixer on the lowest speed for 10 minutes. Then knead for another 5 minutes on the highest speed until the dough starts to pull away from the bowl. Cover the bowl with cling film and let it rise for 2 hours at room temperature, away from air. Knead the dough well until no bubbles remain. Shape 50g of rolls into a round shape by hand (pull down with both palms) and dip the tops in a little flour, poppy seeds, sesame seeds, pumpkin seeds, or linseed, as desired. Place 8 rolls, spaced apart, on a baking tray lined with baking paper. If bubbles still form in the dough, simply pierce them with a knife. Then let them rise again at room temperature for 1 hour, covered with cling film (the dough should not be sticky). Before putting the rolls in the oven, score them crosswise in the top with a knife. Place an ovenproof container filled with water in the oven. Preheat the oven to 240°C (475°F) and bake the two trays one after the other on the middle rack for 18-20 minutes until golden brown.