Picture this: a weekend morning, you wake up, and the whole house smells like freshly baked bread. It's entirely possible with these homemade bread rolls. The trick is to make the spelt and all‑purpose flour dough the night before, leave it to rise overnight in the fridge and bake it in the morning. The overnight rise gives the breadrolls the texture and flavour resembling those of artisan bread. Combine them with a homemade spread, and a dreamy breakfast is ready. Are you ready to try it this weekend?
Nutrition (1 serving)
- 156 kcal
- 31 g carbohydrates
- 1 g fats
- 5 g protein
Per 12 portions
- 350 g plain flour
- 150 g spelt flour
- 370 ml water
- 5 g dried yeast
- 1 tsp salt
- 1 tbsp linseed
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tbsp hemp seeds
- 1 tbsp sesame seeds
Instructions
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In a bowl, mix the flours, yeast and salt. Gradually add the water.
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Knead the dough thoroughly, using a kitchen mixer or your palms.
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Cover it with a tea towel, a lid or a plastic bag and leave it in the fridge for an hour.
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Take it out of the fridge, knead it again and then cover it again and leave it in the fridge for a minimum of 6 hours or overnight.
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Make equally‑sized bread rolls. Wet them with water and sprinkle the seeds over.
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Bake them at 190 °C for 30‑40 minutes.
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And then simply enjoy, for example, with this celeriac spread.
