School sandwiches with nuts and apricots

Ingredients for 1 servings:

• 200 g spelt flour type 630
• 200 g spelt flour type 1050
• 100 g wholemeal rye flour
• 2 tsp salt
• 2 tbsp honey
• 40 g fresh yeast
• 400 ml buttermilk, lukewarm, sour
• 1 handful of apricot(s), dried
• 1 handful of hazelnuts
• 1 handful of flour for dusting
• 1 tbsp fennel seeds
• 1 tbsp aniseed
• 1 tbsp coriander seeds
• ½ tbsp caraway seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

For the bread spice, grind the fennel, anise, and coriander seeds with the caraway seeds in a food processor or mortar. For the dough, combine all the flours with the salt and bread spice and make a well in the flour. Dissolve the honey and yeast in the buttermilk. Now pour the buttermilk mixture into the flour well and knead everything into a dough. Spelt flour should not be over-kneaded (especially when combined with wholemeal rye flour). Either knead by hand for about 8 minutes or knead in a food processor at medium speed for about 5 minutes until smooth. Cover the dough and let it rise in a warm place for 1.5 to 2 hours until it has doubled in size. Then cut off pieces of dough and shape them into round rolls. Place an apricot and a few hazelnuts in each roll, ensuring they are completely covered by the dough (and don’t burn). Preheat the oven to 210°C fan/convection oven and place the rolls on a baking sheet lined with baking paper. Make a cross-shaped cut in the top, dust with flour, and let them rest for about 20 minutes. Then transfer them to the preheated oven. Immediately reduce the temperature to 160°C. After 15-20 minutes, tap the bottom of the rolls: if they sound hollow, they’re done. Shelf life: The rolls will keep frozen for about 1 month. Wrap tightly in aluminum foil or a freezer bag and press out any air or suck it out with a straw to prevent freezer burn. Thawing: Thaw the rolls in their packaging overnight at room temperature. You can also let them thaw slightly, moisten the crust, and bake in the oven.