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Ruch flour, also known as Type 1050, has a strong flavor and a slightly nutty aroma. My rolls are made with a spelt flour type 1050. The Ruchmehl rolls with spelt flour are particularly hearty due to the higher content of shell components. The degree of grinding is something like 85 – 87 percent.

Ruchmehl rolls with spelt flour

Ruchmehl rolls with spelt flour is a particularly tasty type of roll and are wonderful as a side dish for soups, salads or as a base for sandwiches.

Ruchmehl rolls with spelt flour

Ruchmehl rolls with spelt flour type 1050. Wonderfully fragrant, wonderful texture. Soft and yet crispy.

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Prep Time 1 day d 2 hours hrs 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 day d 2 hours hrs 50 minutes mins

Course rolls

Servings 3 person

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.

Keyword fresh yeast, Ruchmehl, salt, Spelt flour type 1050, water

Tip

Of course, you can also bake your rolls with dry yeast. Then take for the pre-dough also 1 g and for the main dough 4 g dry yeast. Sprinkle your rolls with black cumin or sesame seeds before baking. The rolls can be frozen well.

Bake also once my ruchmehl bread. This is super fluffy inside and crispy outside, just as a bread should be.

Interesting to know

It is not necessary to use only whole spelt flour. Due to the high degree of grinding of the ruch flour is also rich and tasty.