Swedish PureSpelt spicy rolls
for 12 rolls
Baking paper for the baking tray
1 wooden skewer
300 g of PureSpelt half-white flour with 20% grist
100 g of rye or buckwheat flour
1 tablespoon of salt
1/2 tablespoon of fennel seeds
1/2 tablespoon of aniseed seeds
1/2 tablespoon of sugar
Approx. 2.5 dl of milk
15 g of yeast, crumbled
50 g of butter, cut into pieces
PureSpelt half-white flour for dusting
Mix together the flour and the salt. Crush the fennel and the aniseed seeds using a pestle and mortar and add to the flour together with the sugar. Stir together the milk and the yeast and add to the flour together with the butter. Knead briefly to form a soft smooth dough. Cover the dough and leave to rise for 1-2 hours until it has doubled in volume. During this time, knead the dough several times at regular intervals, re-cover and leave to rise further.
Divide the dough into 12 equal pieces. Roll out each piece to form a disk approximately ½ cm thick and place on a baking paper lined baking tray. Cover the tray and leave the dough disks to rise for another 15-20 minutes. Dust the disks with PureSpelt flour and use the wooden skewer to prick a series of holes around the edge of each roll.
Pre-heat the oven to 230°C. Place the baking tray in the oven and reduce the heat to 200°C. Bake the rolls for 8-12 minutes but do not allow them to become too dark. Serve while still fresh with butter, cheese or dried meats.
Use other seasoning instead of fennel and aniseed seeds according to personal taste.
IG Dinkel, Judith Gmür-Stalder