Seeded rolls overnight

Ingredients for 1 servings:

• 150 g wholemeal spelt flour
• 100 g wheat flour type 550
• 5 g fresh yeast (or 15 g “extended”)
• 1 tbsp, heaped rye sourdough starter (straight from the fridge, but shouldn’t be too old)
• 10 g beet syrup
• 1 tsp, heaped salt
• 1 tsp baking malt
• 85 g water, cold
• 75 g water, boiling
• 20 g sunflower seeds and sesame
• 15 g flaxseed, crushed or uncrushed

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Spelt-wheat wholegrain, for 4 rolls

I spent a long time experimenting with baking whole-wheat rolls that had the necessary fluffiness and weren’t too dense on the inside and too crispy on the outside. These rolls are based on a recipe from the YouTube channel “Thomas Cooks,” which really helped me as a baking novice. I modified the quantity and flour composition and added sourdough and malt. Start in the evening: First, place the seeds for the soaking dough in a bowl and pour over the hot water. Put the flours in a second bowl (if you have a kneading machine, put it right there) and form a well in the center. Add the yeast dissolved in the cold water, the starter, and the syrup. Cover the liquid with flour and wait until the yeast starts to work. This happens when the liquid “slurry” works its way through the flour. Then add the salt and malt. Finally, add the soaking dough. The seeds should have absorbed enough water by now that they are no longer floating. Add everything. Knead until all the ingredients are well combined. Finally, form a ball and place it in a not-too-large salad bowl with a lid. After about an hour, this treasure goes into the fridge. The next morning, divide the dough ball into 4 pieces. The dough doesn’t rise very high, so after dividing it, you’ll have 4 perfect triangles for rolls. Moisten the front and back of each piece with water and decorate with linseed and sunflower seeds. Bake for 20 minutes at 250°C (top/bottom heat) with steam (from a bowl in the oven floor). Then bake for another 10 minutes without steam at just 200°C (400°F). Enjoy!