Spelt rolls

Ingredients for 3 servings:

• 130 g spelt flour (wholemeal)
• 70 g wheat flour, type 405
• 1 g sugar
• 4 g salt
• 1 tsp malt (barley malt extract)
• 10 g yeast
• 112 g water, cold

Instructions

Working time approx. 15 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 15 minutes

prepare well the evening before

Mix the first four ingredients and drizzle with the barley malt extract. Dissolve the yeast in the cold water and add to the flour mixture. Knead everything for at least five minutes until you have a smooth dough. Shape the dough into a log, place it in a sealable plastic container, and let it rise in the sealed container at room temperature for about one hour. Then refrigerate it for at least 12 hours. Remove from the refrigerator the next morning and let it acclimatize to room temperature for about half an hour. Preheat oven to 240°C (top and bottom heat). Shape the dough into three rolls, pressing gently into shape without kneading too hard. Score each roll lengthwise with a knife. Place in the oven and steam well with a watering can. The rolls are ready after about 20 minutes.