Rolls with black cumin
As a special taste experience, the rolls are sprinkled with black cumin. Pure enjoyment at any time. The black cumin provides an intense and tasty note.
Ingredients
- 250 g spelt flour type 1050
- 10 g fresh yeast
- 3 g salt
- 150 ml water
- 30 g water for editing
- black cumin to taste
Instructions
- Crumble yeast into a cup and stir with a little cold water until smooth.
- Put flour, yeast mixture and salt in a bowl.
- Pour about 150 ml of cold water and knead it into a yeast dough. Knead until a nice homogeneous and soft yeast dough is formed.
- Briefly wet a bowl with water. Place the dough in it and press it again with water until smooth. The dough should be kept mois
- Cover the whole thing and let it rise overnight. Either in the refrigerator or in a cooler place.
- The other day, remove the dough from the refrigerator and let it acclimatize for 1 hour.
- Brush a baking mat with water.
- Slide the dough onto it.
- Stretch and fold the dough 2 times with wet hands.
- Subsequently, stretch into a rectangle.
- Preheat the oven to 220 degrees celsius top/bottom heat.
- On a baking sheet lay out the baking paper.
- Now with wet hands, preferably with the 2 edges of the hand, always cut off small pieces of dough and place them carefully, as they are very soft and wet, on the baking paper.
- When all dough pieces are cut off, then let rise for 30 minutes.
- Sprinkle with black cumin before baking.
- Put in the oven and bake for about 20 minutes. After 15 minutes, brush the buns again with water.