Rye-spelt rolls

Ingredients for 6 servings:

• 250 g spelt – whole grain, ground
• 250 g whole grain rye, ground
• 1 bag(s) of dry yeast
• 1 tsp sugar
• 2 tsp salt
• 250 g mineral water, carbonated
• 2 tbsp olive oil
• Margarine, for greasing the frying pan

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

egg-free, dairy-free, vegan, pan-baked

28 cm frying pan with lid Mix all the dry ingredients, then add the water and stir everything together for about 5 minutes, finally add 2 tbsp olive oil and stir again for 3 minutes, cover with a damp cloth and let it rest for 30 minutes, if the dough is too dry, add a good splash of water or oil and stir well. With wet hands, form rolls, place them in the greased frying pan with some space between them, place baking paper around the balls of dough so they don’t stick together, close the lid, place on a cold hotplate and bake slowly on level two of six possible levels for about 50 – 55 minutes. Shake them around in the pan, turn off the heat, place a similarly sized pan on top, turn them over and bake with the residual heat for about 8 minutes with the lid closed. Place a wire rack on the pan, turn them over, remove the pan and let it cool down. Note: Please do not bake on level three as usual, otherwise they will only brown on the bottom and not bake through.