Spelt chia rolls

Ingredients for 1 servings:

• 300 g rye flour
• 500 g wholemeal spelt flour
• 250 g spelt flour
• 100 g chia seeds
• 100 g walnuts, chopped
• 1 liter of water
• 2 tsp salt
• 2 packets of dry yeast

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 day 11 hours; Total time approx. 1 day 14 hours

Super moist wholemeal spelt rolls with rye flour, chia seeds and walnuts

The day before: To ensure the homemade rolls have the fullest flavor, mix the rye flour with one packet of dried yeast and about 800 ml of water the day before and let it stand at room temperature. Note: It’s best to use a large bowl, as the dough will rise. On the day of baking: Mix the wholemeal spelt flour and spelt flour with chia seeds, walnuts, salt, and the second packet of dried yeast. Then add the prepared rye dough and mix everything well, adding about 200 ml of water at the end. The dough should be very soft. It’s just right if it’s sticky and difficult to shape. This is exactly what makes the rolls so moist. Knead everything again thoroughly. The dough should now rise for about 2-3 hours, then it will be perfect. Preheat the oven to 200°C (convection oven) or 220°C (top/bottom heat). Now it’s time to shape: Since the dough is very soft, wet your hands and simply place a piece of dough on the baking sheet. Don’t over-shape it. If the dough sticks, wet your hands again. This recipe yields approximately 18 rolls. Baking time: approximately 35-40 minutes.