Spelt – Rye – Rolls

Summary

Ingredients

• 500 g spelled flour
• 500 g rye flour, (whole rain)
• 600 ml water, warm
• 1 cube yeast
• 1 tablespoon, leveled honey
• 1 pinch (s) sugar
• 20 g salt
• 10 g bakin malt
• Sesame, poppy seeds, sunflower seeds or caraway seeds

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Instructions

1. Dissolve the yeast with honey and sugar and baking malt in warm water and let it become frothy in about 10 minutes in a warm place. Mix the two types of flour with the salt in a large bowl. When the yeast mixture is ready, tip the flour onto a clean work surface, but leave about 1/3 in the bowl. Now put the yeast mixture in the bowl and stir the whole thing with a fork to a pulp. Then tip this onto the flour and slowly work it in. When you have kneaded the dough for about 10 minutes, it has become a nice, velvety dough and the work surface should have cleaned itself almost by itself. Let the dough rise in a warm place, lightly covered with cling film, for about 45 minutes until a large, airy mountain of dough has formed.
2. Knead the dough briefly again on a floured surface, then shape it into a long roll and cut into 14 equal pieces. Shape the pieces into rolls of your choice. If you like, you can sprinkle them with a little water and then sprinkle sesame seeds, poppy seeds, sunflower seeds or caraway seeds on them. Cover the rolls with a clean kitchen towel and let them rest for another hour.
3. Then put it in the oven, which has been preheated to 180 ° top / bottom heat, on the middle rack. Place a bowl of water on the bottom of the oven so that it steams a little in the oven. After 20 minutes, the rolls should be wonderfully fluffy.