Rolls with Spelled Flour

5 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Rest Time 47 mins
Total Time 1 hr 27 mins
Course Dinner
Cuisine European
Servings 4 people


  • 375 g Spelt flour type 630
  • 375 g Wheat flour type 405
  • 42 g Yeast fresh
  • 20 g Salt
  • 500 ml Lukewarm water
  • 1 tbsp Sugar


  • Dissolve the yeast in lukewarm water with 1 tablespoon of sugar and 1 tablespoon of flour. Cover and let the yeast milk stand for about 7 minutes.
  • Mix the flour and salt in a large bowl. Add the yeast milk to the flour mixture and knead a roll dough out of it.
  • Let the dough rest, covered, for approx. 15-20 minutes, until the mass has visibly increased. The dough does not necessarily have to go in a warm place.
  • Knead the dough again briefly on a lightly floured work surface to form a ball. Divide the dough into 14 equal parts (100 g each).
  • Using lightly moistened hands, remove approx. 9 cm from the ball blanks. Shape length baguette blanks. Lightly brush the surface of each baguette blank individually with cold water.
  • Roll the rolling with the damp side in e.g. a grain mix and place on a baking sheet with baking paper. Approx. 10 blanks fit on a normal size baking sheet.
  • A fold of baking paper approx. 3 cm between the blanks. Kink up. Now cover with a kitchen towel and let rest for about 20 minutes (visibly enlarged). Preheat oven to 230 degrees O / U.
  • Cut into rolls with a sharp knife.
  • Place a key with boiling water on the bottom of the oven and immediately insert the baking sheet with the blanks on the middle level. Bake at 230 degrees O / U for about 20 minutes.
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Written by John Myers

Professional Chef with 25 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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