Dinkelbrötchen - Spelt Rolls

Sometimes you just need something quick – and that's when a simple spelt roll recipe comes in handy! Whether you're baking them for a leisurely brunch or dinner with the family, these spelt flour rolls always taste great. Baking bread is often considered complicated, especially by beginners. And of course, making and using your own sourdough starter isn't exactly the quickest thing to do, though definitely worth it! The dough is super easy to work with and the result is fantastic. So if you don't have much experience or time, you should definitely start by baking these simple spelt rolls. They have a wonderful crust and are beautifully moist inside.


7 g Dry yeast 330 ml Lukewarm water 350 g Wholemeal spelt flour 150 g White spelt flour 2/3 tsp Caraway seeds, crushed 1 tsp Raw sugar 30 ml Olive oil 1 tsp Sea salt

Dissolve the dry yeast in half of lukewarm water. Place both types of flour, crushed caraway seeds and sugar in the bowl of your mixer fitted with a dough hook. Make a well in the centre and pour in the dissolved yeast.
Add remining lukewarm water, olive oil and salt and knead into a smooth dough, about 6 minutes. Cover and leave to rise in a warm place for about an hour until doubled in volumn.
Turn out the dough on a lightly floured work surface and divide the dough into 8 even portions and shape each piece into a ball, using as little flour as possible, then place them on a baking paper lined baking tray, leaving space between them, cover again and leave to rest for 20 minutes.
Preheat the oven to 220C/430F. Use a sharp knife to score a diamond pattern or cross into the top of each roll. Dust with a little flour as desired. Place a heatproof dish filled with water in the oven.
Bake spelt rolls for 5 minutes, remove the water and bake for a further 15-18 minutes until golden brown and crispy. Leave to cool. Stored in an airtight container at room temperature, the rolls will keep fresh for 2-3 days.