Yeast spelt wholemeal rolls

Ingredients for 1 servings:

• 500 g spelt, fresh, finely ground, alternatively wheat
• 350 g water, weighed
• 30 g yeast
• Sea salt
• Spelt meal, as dusting flour
• 3 tbsp sesame, flaxseed or sunflower seeds
• Water, milk, tea or coffee

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

In a large bowl (to seal), combine water, salt, and crumbled yeast. Add whole-wheat flour. Knead everything into a firm, yet elastic yeast dumpling (6-8 minutes). Knead in the bowl. The dough will initially be soft and sticky, but do not add any flour, as it will firm up as it rises. The dough now needs a resting time of 15-20 minutes. Preheat oven to 250°C. Place a container of hot water in the oven to create steam. After the resting time, knead the dumpling again, divide it into 4 portions, and form them into 4 loaves, or 4-5 rolls from each portion. You can sprinkle the dough with sesame, flaxseed, or sunflower seeds. Spread the dough pieces evenly on the baking sheet, leaving space between them, and cover tightly. Now for the second resting time of 5-8 minutes. At first, the shaping process takes so long that you should immediately move on to the next step: brush the dough skin with cold water, cold milk, cold tea, or coffee. Make a cut in the dough skin. By now, the water in the oven should be boiling and creating plenty of steam. Place the baking tray on the second rack from the top and quickly close the door. Now bake for about 25 minutes at 250°C. The steam will be there the entire baking time. The result should be crispy, well-risen whole-wheat rolls that look a bit rustic but taste delicious and have a great texture.