John Myers
Ingredients for 1 servings:
- 500 g spelt flour, 1050
- 10 g salt
- 10 g yeast, fresh
- 325 ml water, lukewarm
- ½ egg yolk
- 40 ml water
- 3 tsp caraway seeds, whole
- 3 pinch(s) salt, coarse
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 40 minutes
for 3 pieces
Mix the lukewarm water with the yeast thoroughly. Knead well with the flour and salt. The dough will be rather tough and sticky. Cover and let rise in the refrigerator or in a cold cellar for at least 12 hours. It’s best to prepare them the day before and bake them quietly by midday. Preheat the oven to 210°C (420°F) using fan-assisted or 3D fan-assisted oven. Wet your hands and divide the dough into three equal portions. Place them on a baking sheet lined with baking paper and form an oblong shape. The dough will rise in the oven approximately twice or more, so leave space between the rolls. Let rest for 10 minutes. Mix the egg yolk with the water and brush the rolls thoroughly onto the surface, then sprinkle with caraway seeds and salt. Bake for 20-25 minutes. They’re done when they’re hard on the outside and soft on the inside, but no longer doughy.
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