Spelt Rolls Recipe – Dinkelbrötchen
I used for the spelt rolls recipe 100% organic spelt flour and sprinkled pumpkin seeds on top of the rolls. The dough needs to rise only once for 30 minutes, which saves time.
Ingredients for the Spelt Rolls Recipe:
- 500 g (1.1 lbs) of organic spelt flour
- 1 package of dry yeast, rapid rise
- 3 tablespoons of sunflower oil
- 1 teaspoon of sugar
- 2 teaspoons of salt
- 300 ml (10.14 oz) of water, lukewarm
- 2 tablespoons of diastatic malt powder
- 3 tablespoons of pumpkin seeds OR sunflower seeds
Preparation of the dough:
Mix the flour with half of the lukewarm water and place it in a mixing bowl of a stand mixer. Start kneading on low while slowly adding the rest of the water. Knead for 8 minutes. Transfer the dough to a bowl lightly covered with flour. Cover the bowl and let the dough rest for 30 minutes. The dough will not rise to double.
In the meantime, place a heat-resistant pot of water on the bottom of the oven and preheat to 230°C – 450°F.
Shaping the rolls:
Take the dough out of the bowl and divide it into 8 equal pieces, each about 105 g – 3.7 oz. Roll the ball in circles with the cupped fingers and the palm of your hand. The side of the hand should always be in contact with the countertop. The dough has to move in the hand with light pressure of the palm while rolling around.
Press the dough ball down and either shape a round or oval roll. Make a cut into the roll using a sharp knife or a razor blade. Brush the roll with water and sprinkle the pumpkin seeds on top. Press the seeds lightly into the roll and place the rolls on a baking sheet covered with baking paper.
Baking of the rolls:
Add 3 ice cubes left and right of the pot on the oven’s bottom to create more steam, place the rolls on the third rack, and bake for 20 minutes. After 10 minutes of baking time, turn the heat down to 200°C – 395°F for the remaining 10 minutes.