Wholemeal spelt rolls with Lievito Madre

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 250 g wholemeal spelt flour, preferably freshly ground
• 350 g water
• 1 g dry yeast
• 80 g sourdough (Lievito Madre)
• 14 g salt
• 1 tbsp syrup or honey
• 1 tbsp oil, neutral, e.g. grapeseed oil and baker’s starch

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

long, cold dough preparation, makes 8 rolls

In a bowl, mix the spelt flour with the dried yeast. Add the water, Lievito Madre, syrup/honey, and oil, and knead the dough thoroughly with a dough mixer until it pulls away from the bowl and dough hook. Now knead in the salt. Cover and let rise overnight in the refrigerator. Gently flatten the dough to 2 to 3 cm on a lightly floured surface, divide it into 8 equal portions, and cover loosely. Let it come to room temperature for about 15 minutes, then shape into oblong-round rolls and, covered again, let rise for at least 15 minutes. Preheat the oven to 225°C (top and bottom heat). Roll the rolls in baking powder and place them on a perforated baking sheet lined with non-stick baking paper. Lightly spray with water and score (alternatively, sprinkle with seeds or kernels, if desired). Place in the oven and steam vigorously. After 10 minutes, open the oven door and let the moisture escape. Bake for another 20 minutes, tilting the oven door slightly during the last 10 minutes.