Cold-Run Spelt Wheat Rolls

Summary

Ingredients

• 300 g wholemeal spelled flour
• 250 g wheat flour
• 350 ml water
• 15 g yeast, approx. 1/3 cube
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 carrot (s), grated
• 1 teaspoon vinegar or lemon juice
• 80 g nuts or seeds

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Instructions

1. Dissolve the yeast and sugar in approx. 50 ml of lukewarm water and let rise for approx. 10 minutes.
2. Weigh the flour and grate the carrots. Add salt and vinegar to taste. If you like, you can also mix in 50-100 g nuts.
3. Pour the yeast sugar water into a hollow in the heap of flour and mix with some of it. Gradually add the remaining 300 ml of water and knead for 10 to 15 minutes until the dough becomes smooth and can be removed better from your hands. Divide the dough into 12 parts and shape them into balls.
4. Place the twelve dough balls in a Tupperware box with plenty of space in between and sprinkle with water. Spread seeds on top as you like.
5. Place in the refrigerator for 10 to 24 hours.
6. Half an hour before you want to eat fresh, warm rolls, take the Tupperware out of the refrigerator and place on a baking sheet with baking paper. Sprinkle again with water and bake in a non-preheated oven (!) For 25 minutes at 180˚ fan speed.