Spelt wholemeal rolls

Ingredients for 4 servings:

• 400 g wholemeal spelt flour
• 200 g wheat flour
• 360 ml water, warm
• 2 packs of dry yeast, approx. 14 g
• 2 pinches of sugar
• 2 tsp salt
• some sunflower seeds
• some flaxseed
• some sesame
• 2 tbsp pumpkin seed oil
• 30 g butter or margarine

Instructions

Working time approx. 15 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 1 hour 22 minutes

This recipe makes about 8-9 rolls. Add two pinches of sugar to the lukewarm water, add the yeast, and mix well until dissolved. Combine the wholemeal spelt flour, wheat flour, salt, seeds of your choice, pumpkin seed oil, and butter in a bowl and mix well. Add the yeast mixture and knead well into a smooth, elastic dough. Place this dough in a sealable, sufficiently large container and let it rise for about 30 minutes. Cut the dough into the desired size and shape it as desired. Place the seeds of your choice on a flat plate and add a little water to a shallow dish. Briefly dip the tops of the rolls into the water, then into the seeds and place them on a baking sheet. Make small cuts in the rolls and then let them rise for another 15-20 minutes. Bake the rolls in the preheated oven for about 5 minutes at 250 degrees Celsius (fan oven) and another 10-12 minutes at 200 degrees Celsius (on the middle rack). Don’t forget to pour half a liter of cold water onto the baking tray below.