Spelt crusties

Ingredients for 7 servings:

• 450 g flour, spelt flour type 630 (or type 550)
• 1 tsp honey, sugar or sugar beet syrup
• 2 tsp butter or margarine
• 1 ½ tsp salt
• ½ cube of yeast (approx. 22g)
• 250 ml water, lukewarm

Instructions

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

nice and crispy; suitable for people with wheat allergies

Dissolve the yeast in the lukewarm water, sift the flour, and mix everything together. Knead the dough vigorously (about 5-10 minutes), cover, and let it rise in a warm place for about 20 minutes. Then knead the dough again, but not too vigorously. Let it rise for another 20 minutes. Cut off 7 pieces and form them into long rolls (similar to baguette rolls). If the dough is too sticky, add a little more flour to shape them; this will give the finished rolls a nice, rustic look. Cover and let rise again for about 15-20 minutes. Preheat the oven to 240°C (475°F). Place a large baking dish with plenty of water on the floor of the oven. After letting it rise, cut a slit lengthwise with a sharp knife and place it in the preheated oven. Bake for about 10 minutes at 240°C (475°F), then reduce the temperature to 200°C (400°F) and bake for another 10 minutes. You can also take the rolls out of the oven after about 15 minutes, freeze them, and finish baking them later.