Spelt flour rolls

Ingredients for 1 servings:

• 150 g wheat flour type 550
• 7 g yeast
• 700 g spelt flour
• 150 g wheat flour type 550
• 300 ml wheat beer, cold
• 15 g yeast
• 1 tbsp salt
• 50 g sourdough
• some oil for the mold
• Baking paper

Instructions

Working time approx. 40 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 25 minutes; Total time approx. 15 hours 5 minutes

makes 10 rolls

For the pre-dough, mix the flour and yeast with about 75 ml of cold water in a bowl. Cover with cling film and refrigerate overnight. For the main dough, add both types of flour, the cold wheat beer, yeast, salt, sourdough starter, and 125 ml of very cold water to the pre-dough. Knead with the dough hook of a hand mixer or food processor on low speed for about 10 minutes. Then switch to a higher speed and knead for another 10 minutes until you have a smooth dough. Place the dough in a greased baking dish, flatten to about 5 cm, and cover with cling film. Let it rise for another 4 hours. Preheat the oven to 240 °C (top/bottom heat) with a baking tray. On a work surface sprayed with water, use wet hands to shape the dough into 100 g rolls and place them on baking paper. Place the baking paper with the rolls onto the hot baking tray and bake in the preheated oven for about 25 minutes until golden brown.