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Spelt wheat rolls

updated

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Ingredients for 1 servings:

  • 300 ml water, lukewarm
  • 250 g wheat flour, type 405
  • 250 g spelt flour, type 630
  • ½ cube of fresh yeast
  • 10 g salt
  • Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

from the oven witch

Knead all ingredients into a dough and let it rise for 1 hour. Then, on a floured surface, fold the dough in half 10 times, repeatedly. Shape into 10 balls, cut a small slit in the middle, lightly moisten and flour, and place in the oven. Cover the baking dish with the magic stone and bake on the lowest rack of the oven rack for 25 minutes at 230°C (450°F) top/bottom heat. Then bake uncovered for another 10 minutes to brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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