Spelled rolls

Spelled rolls

Spelled rolls as delicious as from the bakery: With our recipe you can easily bake the rolls yourself with fresh yeast – they turn out super fluffy!


500 g wholemeal spelled flour
250 g light wholemeal spelled flour (Type 630)
1 cube of fresh yeast
450 ml water
2 tsp salt
2 tbsp cold water
100 g mixed grains and seeds (e.g. poppy seeds, sesame, sunflower seeds)
some flour to work with


1. Place both spelled flours in a mixing bowl and make a well in the middle.  Pluck the fresh yeast into small pieces and dissolve it in the water. 

Pour the yeast water into the well and mix it with a little flour to form a small pre-dough. 

Sprinkle the salt on the outer edge of the flour and let the pre-dough rise, covered, in a warm place for about 15 minutes.

2. Knead everything into a compact dough and let it rise again in a warm place for about 30 minutes.

3. Divide the dough into ten portions on a floured work surface (see portion information above) and shape the dough portions into rounds. 

Place the dough balls a little apart from each other on a baking tray lined with baking paper, cover again with a kitchen towel and let rise for 15 minutes.  Meanwhile, preheat the oven to 220 degrees top and bottom heat (200 degrees fan).

4. Using a very sharp knife, score a cross in the middle of each bun and brush the buns with a little water. 

Sprinkle the rolls with the various seeds and grains and bake in the preheated oven for about 15 minutes until golden brown.

5. After baking, let the rolls cool on a rack and enjoy fresh.  Bon appetit!


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