Spelt-rye rolls with nuts

Ingredients for 1 servings:

• 200 g spelt flour
• 200 g rye flour
• 400 ml water, lukewarm
• 1 tsp honey
• 1 tsp coriander powder
• 2 tsp salt
• 1 cube of fresh yeast
• ½ bag(s) of sourdough extract (sourdough powder)
• n. B. Nuts or seeds, e.g. walnuts, mixed nuts, linseed, sunflower seeds, sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

for 12 – 14 rolls

Combine water, honey, coriander, salt, and sourdough starter in a mixing bowl. Crumble in the yeast cube and mix until dissolved. Then add both types of flour and knead. Be careful, the dough will be very sticky – avoid touching it with your hands if possible. Finally, chop the nuts if necessary and add them. I like to use 100g of a nut mix (e.g., from Lidl) and 2 tablespoons of flaxseed and 1 tablespoon of sesame seeds. Then knead the whole dough again. Let the dough rise for 1 hour in a warm place or overnight in the refrigerator. Line two baking sheets with baking paper and place the dough on them in small heaps using two tablespoons. The rolls taste best when they are relatively flat, so feel free to spread the mixture out a bit. They will then be a little difficult to cut, but they fit perfectly in a toaster oven. Let the rolls rise for another 15 minutes. Meanwhile, preheat the oven to 220°C fan/convection oven. Bake the rolls for 15-20 minutes, until they start to brown slightly on top. Freshly baked rolls will still be a little moist on the inside, but this will settle after a few hours. This recipe is from my neighbor Sabine. It makes enough for 12-14 rolls.