Tyrolean spiced rolls

Ingredients for 6 servings:

• 150 g wholemeal spelt flour
• 150 g wholemeal rye flour
• ½ pack of dry yeast (approx. 3.5 g)
• 180 ml water, lukewarm
• 80 g fried onions
• 1 tsp sea salt
• 1 tsp caraway seeds
• 1 tsp fennel seeds
• some flour for processing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Suitable for all meta types

Combine the flour, yeast, water, and salt in a mixing bowl and knead thoroughly by hand or with a food processor (approx. 10 minutes). Finely grind the caraway and fennel seeds in a mortar and pestle, then add them to the dough along with the fried onions and knead thoroughly again. If the dough is too dry or wet, simply add a little more water or flour. Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour. Lightly flour the dough into rolls, then dust them with a little more flour at the end. Bake the spiced rolls at approximately 200°C (convection oven) for 20-25 minutes.