Spelt rolls with 50% wholemeal flour

Ingredients for 8 servings:

• 300 g wholemeal spelt flour
• 300 g spelt flour type 630
• 420 ml water
• 12 g fresh yeast
• 2 tsp, heaped salt
• n. B. caraway and coarse salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 40 minutes

Boil half of the water. Pour boiling water over the whole-wheat flour, cover, and let stand for an hour. This will ensure the cores are nicely moist inside. Add the spelt flour, yeast, salt, and the remaining cold water and knead. Cover and refrigerate overnight to let rise. In the morning, place the dough in a room at a comfortable temperature. Preheat the oven to 235°C (bottom heat or bread baking program) using a greased baking sheet or stone, or a baking mat. Once the temperature is reached, remove the baking sheet or stone. With wet hands, scoop out approximately 120g of dough per core, shape it into an oblong shape, and place it directly on the hot stone or baking sheet. Continue this process until the desired number is reached. Sprinkle with caraway seeds and coarse salt, if desired. Return the stone/baking sheet to the oven. Turn on the steam (high for 5 minutes, then low; alternatively, place a shallow bowl of water in the cold oven right from the start). After 5 minutes, reduce the temperature to 220°C and continue baking for about 15 minutes. Tips: 600g of flour is enough for 8 loaves. The dough will keep for another 24 hours in the refrigerator, so you can make it once and bake it twice. This dough also makes a wonderful loaf, similar to a “Genetzter” loaf. It’s nice and moist inside and keeps well.