Rye spelt rolls

Ingredients for 1 servings:

• 100 g rye flour type 1150
• 400 g spelt flour type 630 or wheat flour type 405
• 4 g dry yeast
• 2 tsp salt
• 15 g rye sourdough powder
• 340 ml water, lukewarm
• Flour for the bowl
• possibly grains of your choice

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 35 minutes

simple, quick, for about 10 – 12 pieces

Mix the dry ingredients in a bowl. Then add water and knead everything for about 5-8 minutes. Then let it stand in a cool, floured bowl overnight and let it rise slowly. The next morning, preheat the oven to 250°C (top/bottom heat). Meanwhile, use a moistened spoon to scoop out dumplings from the dough and place them on a prepared baking sheet. Depending on the size, the dough will yield about 10-12 dumplings. Brush with water and decorate with seeds, if desired. Let it rise briefly again on the baking sheet. Bake in the hot oven for 20 minutes.