Spelt Rolls

Ingredients

• 1 packet dry yeast
• 500 g spelt whole‑grain flour
• 250 g Spelt flour Type 630
• 1 tsp ground caraway
• 1 tsp raw cane sugar
• 2 tbsp Rapeseed oil
• 2 tsp salt

Instructions

1. 1.

   First dissolve the yeast in 200 ml lukewarm water. Add both flours, caraway and sugar to a bowl. Form a well in the center and pour in the dissolved yeast.

2. 2.

   Add about 200 ml lukewarm water, oil and salt, then knead with a hand mixer’s dough hooks into a sticky dough. Cover and let rise in a warm place for about 50 minutes.

3. 3.

   On a floured surface knead the dough again, divide it into roughly 12 pieces and shape each into a ball. Dust a baking sheet with flour and place the rolls on it with space between them. Score a diamond pattern with a sharp knife. Place a heat‑proof bowl of water in the oven.

4. 4.

   Bake the spelt rolls in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes until golden brown.