Wholemeal rolls

Ingredients for 1 servings:

• 60 g spelt flour type 630
• 40 g wholemeal spelt flour
• 100 g water, lukewarm
• 10 g grains, e.g. linseed or a mixture
• 0.33 sachets of dry yeast
• 1 pinch(s) of sugar
• 2 pinches of salt
• 1 pinch(s) bread spice mix, if desired

Instructions

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

makes 2 rolls

Mix the dry ingredients with the yeast. Add water and mix with a fork until the dough no longer sticks to the bowl. If necessary, add a little more flour to reduce stickiness, or more water if the dough is too dry. Cover the bowl and let it rise in the oven with the light on, as close to the light as possible, for 20 minutes. Preheat the oven to 210°C (top/bottom heat). Form the dough into 2 rolls, preferably baguette-shaped. Dust with seeds or flour and place on a baking sheet lined with baking paper or a perforated tray. Cover until the oven is heated. Place the rolls in the oven, pour a cup of hot water onto the bottom of the oven, and quickly close the oven door. Bake for 20-30 minutes, until the rolls are a nice golden yellow to brown.