Ruchmehl rolls with spelt flour
Ruchmehl rolls with spelt flour type 1050. Wonderfully fragrant, wonderful texture. Soft and yet crispy.
Ingredients
Pre-dough
- 100 g pelt flour type 1050 or spelt ruchmehl flour
- 1 g fresh yeast
- 100 ml cold water
Main dough
- 350 g Spelt flour type 1050 or spelt ruchmehl flour
- 10 g fresh yeast
- 5 g salt
- 200 ml lukewarm water
Instructions
- Dissolve the yeast with a little water and then make the pre-dough with the other ingredients.
- Let rise, covered, in the refrigerator overnight.
- The other day, slide the pre-dough onto a floured surface and let it rest, covered, for 20 minutes so that the dough gets used to the temperature.
- Knead the ingredients for the main dough and the pre-dough together. Either by hand or all with the food processor. After that, the dough should rest covered for about 2 - 3 hours.
- Cut small portions of the dough with floured hands. Shape them round first, then lightly flatten the front part and fold over onto the other part.
- Place all rolls on a baking sheet with baking paper. Cover and let rise for another 30 minutes. Slightly cut in the middle and put in the oven.
- The oven should be preheated to 240 degrees Celsius top/bottom heat. Place a container of hot water on the bottom of the oven. Turn the temperature down to 220 degrees. Bake the rolls for 10 minutes. Then release steam and finish baking for another 10 minutes.