Zucchini Spelt Rolls

Ingredients

• 85 g spelt
• 0.5 cube fresh yeast (ca. 21 g)
• 320 g flour
• 1 pinch salt
• 1 tsp Honey
• 1 Zucchini

Instructions

1. 1.

   Soak the spelt overnight in water. Drain and let it rest well the next day.

2. 2.

   Dissolve the yeast in 180 ml lukewarm water. Mix the flour with the salt, put it in a bowl, make a well in the center and pour in the yeast mixture. Add the honey and knead into a smooth dough. If needed, add a little more flour. Knead well and let rise covered in a warm place for 30 minutes.

3. 3.

   Meanwhile wash, peel, dry, and grate the zucchini finely. Mix it with the spelt and fold into the dough. Let rise again for 30 minutes.

4. 4.

   Preheat the oven to 180°C (356°F) fan‑fry. Cut the dough into eight equal portions, shape them into balls and place on a parchment‑lined tray. Score lightly in a cross pattern with a knife, brush with water, and bake in the preheated oven for 20–25 minutes. Remove and serve cooled.