Ingredients:
1/2 cube of fresh yeast (21 g) or 1 pack of Dr. Oetker dry yeast
1 teaspoon sugar
450 g wholemeal spelled flour
1 teaspoon baking malt (but it doesn't have to)
1 teaspoon salt
1 teaspoon bread spice
approx. 250 ml lukewarm water
Bowl
Hand mixer with kneading hooks
baking paper
Preparation:
Put the flour, sugar, salt, baking malt, bread spice and dry yeast in a bowl. Then add the water little by little and mix with the hand mixer for about 2 minutes to form a smooth dough. If the dough is still sticky, add flour until it no longer sticks. If there was too much flour, add some lukewarm water again.
Then take the dough out of the bowl and knead the dough vigorously with your hands on a floured work surface for another 3 minutes. Then shape them into about 8 equally sized balls, place them on a baking tray lined with baking paper, flatten them a little and cut them with a knife. Now cover the balls and let them rise for 1 hour.
After the hour, preheat the oven to 250 degrees Celsius and brush the balls with water. Now let them bake for 10 minutes, then reduce the temperature to 190 degrees Celsius and bake the spelled rolls for another 15 to 20 minutes.