Summary

Ingredients

• 200 g spelled flour, type 630
• 200 g rye flour, type 997
• 1 cube yeast, alternatively dry yeast
• 1 tablespoon beet syrup
• 1 teaspoon caraway seeds
• 0.5 teaspoon ½ fennel seeds
• 0.5 teaspoon ½ anise seeds
• 2 teaspoons sea salt
• 300 ml water, warm
• Flour, for shaping the rolls
• Butter, for the tin

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Instructions

1. Mix the two types of flour in a large bowl, form a well in the middle and crumble the yeast into it. Pour the syrup over the yeast, pour in 300 ml of warm water and mix with the yeast, the syrup and a little flour. Cover and let rise in a warm place for about 15 minutes.
2. Mash the spices in a mortar. Knead the yeast and flour mixture, the ground spices and the salt with the dough hook of the hand mixer. Cover and let rest in a warm place for another 15 minutes.
3. Now knead the dough thoroughly again and divide the dough into the desired number with the dough scraper. Turn each part in flour and shape into rolls with floured hands and place them on the greased baking sheet. Let it rest for the last time for 15 minutes.
4. Finally, the rolls are baked in a preheated oven at 175 ° C (convection) for 30 minutes until they are crispy and brown. Put a bowl of water in the oven while baking.