Around the corner from our flat, you can buy delicious spelt crust rolls. These are in high demand, especially on Sundays, and sold out quickly. It was time to create a recipe for these rolls.
The spelt crusts are prepared within a few minutes and stay in the refrigerator overnight. In the next morning they are simply cut off or shaped and placed in the oven. These delicious rolls are baked and ready to eat within 20 minutes.
We wish you a good appetite and look forward to your feedback.
- 340 grams water
- 10 grams yeast
- 400 grams spelt flour (type 630)
- 100 grams rye flour (type 1150)
- 2 tsps salt
- 1 tsp baking malt, optional
Put all ingredients in the mixing bowl, use Knead/Interval function for 3 minutes.
Transfer the dough to a large bowl (with a lid) and let it rise for 12 hours in the refrigerator (e.g. overnight).
The next day, preheat the oven to 250°C top/bottom heat and line a baking sheet with baking paper.
Let the dough slide out of the refrigerator onto a floured work surface and shape into a roll with the help of the spatula, cut off 8-10 pieces of dough and place on the baking sheet. Bake the rolls in the middle of the oven for 20 minutes at 250°C, leave to cool on a wire rack and serve.