Spelt rolls

Ingredients for 1 servings:

• 250 g spelt flour
• 250 g wholemeal spelt flour
• 1 cube of yeast, fresh or
• 1 sachet of dry yeast
• 1 tsp honey or beet syrup or sugar
• 1 ½ tsp salt, less to taste
• 350 ml buttermilk or milk, lukewarm
• 2 tbsp edible bran (wheat bran)
• 2 tbsp pumpkin seed oil or walnut oil or
• Oil, neutral
• n. B. Grains of your choice or oat flakes

Instructions

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

simple (and) delicious

Put the flour in a bowl and make a well in the center. Crumble in the yeast, add the honey and 3 tablespoons of lukewarm buttermilk, and mix lightly. Let this pre-dough prove in the oven (max. heat to 50°C) for about 10 minutes. Then add the wheat bran, the remaining lukewarm buttermilk, salt, and oil, and knead with a dough hook until the dough pulls away from the bottom of the bowl. Let it prove in the warm oven for about 30-45 minutes, until it has roughly doubled in size. Shape it into larger or smaller rolls, depending on your preference. Brush with a little water or milk, roll in seeds or oats, and let it prove for a few more minutes. Then bake in a well-preheated oven at 225°C (top/bottom heat) for about 10 minutes. Reduce the heat to 200°C and bake for another 5-10 minutes. If using a fan oven, reduce the baking time by 25°C. Baking time and temperature depend on the oven, so it’s best to check frequently! If you tap the back of the rolls, they should sound hollow – then they’re done. The dough is best prepared in a bread maker (using the “Dough” program – approx. 2 hours). This also eliminates the need to prepare the pre-dough (just crumble in the yeast and cover with the honey and 3 tablespoons of lukewarm milk). Be careful with the pumpkin seed oil, by the way – it can turn light-colored plastic bowls green! But it tastes simply amazing!