Spelt and caraway rolls

Ingredients for 1 servings:

• 500 g spelt
• 500 g spelt flour type 630 or type 700
• 2 tbsp, heaped caraway seeds, to taste
• 24 g salt
• 1 tbsp acacia honey
• 600 ml water, approx. 37 °C
• 1 cube of fresh yeast
• Caraway seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

our favorite spelt rolls, our own creation, makes 12 servings

Finely grind the spelt with the caraway seeds. Add the spelt flour and salt. Mix lukewarm water (no hotter than 37°C) with the fresh yeast and honey and add to the flour mixture. Knead in a food processor for about 5-10 minutes. Cover the bowl with plastic wrap and let it rise until doubled in size. This takes me about an hour. Preheat the oven to 210°C. Turn the dough out onto a cutting board and stop kneading. Divide into 120-140g pieces. Roll into rolls. Do not wet your hands. I made 12 rolls. Then cut once or use a bread press. Spray with water and sprinkle with whole caraway seeds. Stop letting it rise and immediately place in the preheated oven. Place a cup of hot water in the oven or steam. Bake the rolls for about 12-15 minutes, depending on the oven. They’ll be especially crispy if you let them stand briefly in the turned-off oven. Transfer them to a wire rack and let them cool. Tip: The rolls freeze very well. Thaw them in the oven at a low temperature to make them crispy again. You can, of course, use other seeds for sprinkling, depending on your taste.