For the pre-dough, dissolve the yeast in the water one day in advance, stir in the spelled flour with the wooden spoon until no more lumps of flour are visible. Cover the dough with cling film and place in the refrigerator overnight. Take out of the fridge the next day and let stand for 1 hour at room temperature. Dissolve the yeast in cold water and slowly stir into the pre-dough with a hand mixer (dough hook). Mix both types of flour, salt and sugar in a large bowl, add the oil and the pre-dough and knead the dough for 10 minutes on the lowest setting with the hand mixer. Then knead for another 5 minutes at the highest level until the dough comes off the bowl. Then cover the bowl with cling film and leave to rise for 2 hours at room temperature, protected from air. Knead the dough well until no more bubbles can be seen, shape 50 g round by hand (pull downwards with both palms) and dip the top in a little flour, poppy seeds, sesame seeds, pumpkin seeds or linseed as desired. Place 8 of them with a gap on a baking sheet lined with baking paper. If bubbles still form in the dough, simply prick with a knife. Then let rise again at room temperature for 1 hour covered with cling film (the dough must not be sticky). Before the rolls come into the oven, they are scratched crosswise at the top with a knife. Place an ovenproof vessel filled with water in the oven. Preheat the stove to O / U 240 ° and bake the two trays one after the other on the middle rack for 18-20 minutes until golden brown.
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