Spelt wholemeal rolls

Ingredients for 1 servings:

• 1 kg wholemeal spelt flour
• 500 g spelt flour type 630
• ½ cube of yeast
• 5 g sugar
• 40 g salt

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 12 hours 37 minutes

makes about 20 pieces

In a bowl, mix the wholemeal spelt flour with 900 milliliters of water. Cover the bowl and let the dough rest for about 8-12 hours. In a separate bowl, dissolve the yeast and sugar in 180 milliliters of lukewarm water. Add 300 grams of spelt flour and knead into a ball of dough. Let it rest until it has increased in size by about 1.5-2 times. Add the salt and the remaining 200 grams of spelt flour to the dough mixture from step 1. Mix everything well. Then add the dough from step 2 and mix thoroughly. Let the resulting dough rest until it has roughly doubled in size. Once the dough has risen, knead it together. Preheat the oven to 220-240°C (fan oven) and let the dough rest again until the oven reaches the right temperature. Once the oven is hot, knead the dough again and then shape it into equal-sized rolls using an ice cream scoop. Bake the rolls for about 12 minutes. After about 10 minutes, rotate the baking sheet if necessary, as the front rolls may be more heated than the back ones. Allow the freshly baked rolls to cool on a wire rack. They can be frozen and baked fresh every morning in the desired quantity.