Red rolls

Ingredients for 1 servings:

• 500 g spelt flour, possibly wholemeal
• 200 g sourdough
• 400 ml water
• 20 g yeast
• 1 pinch(s) of sugar
• 20 g salt
• 2 tbsp salt, coarse or sea salt
• 2 tbsp caraway seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

Hearty, crispy rolls with sourdough. These rolls develop a rosy crust after baking and are sometimes called “Briegel” or “Seelen” (souls). Yields approximately 10 rolls.

Mix the yeast with a little spelt flour, a little water, and a pinch of sugar and let it rise. Knead the spelt flour, sourdough, the remaining water, and salt. After 5 minutes, add the mixed yeast and knead for another 10 minutes. Let the dough rise in a warm place for 60 minutes. Once the dough has risen well (approximately doubled in volume), cover and refrigerate overnight. The next morning, preheat the oven to 250°C (top/bottom heat). With wet (!) hands, form small dough balls and place them on a baking sheet lined with baking paper. Sprinkle with coarse salt and caraway seeds and immediately place in the oven. Bake for approx. 20 minutes at 250°C – with steam if desired. Place an ovenproof dish filled with water in the oven. Brush or spray with water again immediately after removing from the oven.