Spelt rolls

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 200 g wheat flour type 405
• 350 ml water
• 1 cube of yeast
• some sugar, for the yeast
• 2 tsp salt
• some olive oil
• some salt, coarse, from the mill
• possibly spice mix (spicy spice) from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 16 minutes; Total time approx. 13 hours 16 minutes

With “Spicy” seasoning and coarse salt from the mill

Makes approximately 20 rolls. Dissolve the yeast with a little sugar, then dissolve it with lukewarm water. Knead the spelt and wheat flour, yeast, and water in a food processor for a good 20 minutes. Cover the pre-dough and let it rise in a sufficiently warm place for about 45 minutes, then knead the dough again by hand. Leave the dough in a cool place until the next morning. Knead the dough again by hand. To portion, cut off the dough with a wooden spatula, shape slightly if necessary, and place on a baking sheet. Score the dough generously with a sufficiently sharp knife. Brush the surface and the cut with a little olive oil. Sprinkle coarse salt and “Spicy” seasoning from the mill over the dough. Let it rest for another 45 minutes. Bake for 16 minutes, using an (ovenproof) bowl of water, in the oven at 220°C (top/bottom heat). Remove from the oven and let cool slightly. Notes: I have no real baking experience and even less specialist knowledge, so I’ll try to describe how I proceeded and achieved a result that met my needs and taste. In principle, I was able to achieve good results with wheat rolls using similar times and quantities and a comparable procedure. When less yeast was available, I was able to compensate for this with a longer proving time. The estimated working time includes everything, including the requirement to leave a clean kitchen. The stated resting time of 12 hours is a rough estimate, as I wanted to let the dough rest in the refrigerator overnight.