Spelt Roll

Take a little water from the total amount to dissolve the yeast and dissolve the yeast and honey in it.

Knead all ingredients together to form a smooth dough. Cover and let rise until dough is about twice its size.

Knead again, forming a long roll about 5 cm thick.

Divide the roll into 50 g slices (about 2 cm thick) and form hemispheres in the hollow of your hand on the surface of the table. The surface should be absolutely smooth and even.

Score lightly crosswise with a sharp kitchen knife. Do not dent the dough in the process.

Brush the top area with the egg yolk. Now carefully pick up and press inverted into the poppy seeds or possibly the sesame seeds (or both). The seeds will stick to the egg yolk.

Place the rolls on a buttered baking sheet with enough space between them. Let rise again until the indentations become much wider.

Preheat the oven to 180 °C with hot air.

Place a shallow dish with 750 ml of boiling hot water at the bottom of the oven and place the baking sheets in it.

The spelt rolls need max. 15 minutes baking time.

Preparation Tip:

The spelt rolls can also be frozen very well.

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