Spelt Wholegrain Rolls with Grain Crust

Bring 80 g water to the boil and meanwhile weigh 70 g wholemeal spelt flour into a bowl. Pour the boiling water directly onto the flour and immediately stir briskly with the Danish dough whisk until a thick, pasty mass forms.

This is the tangzhong: 80 g water and 70 g flour give exactly the 150 g you will need later for the main dough.

Cover the tangzhong with cling film and place it in the fridge for about 30 minutes. During this time the starch fully gelatinises and binds the water. It must not go into the dough warm, as the heat would harm the yeast.

Pour the cold water into the mixer first, then add 390 g Wholemeal flour spelt, the cold soaker and the fresh yeast. Knead everything for 10 minutes on the first speed.

Only now add the salt and knead the dough for another 2 minutes on the second speed. Salt slows down the yeast and tightens the gluten, which is why it goes in at the end. You can also knead by hand: vigorously knead for a total of 12 to 15 minutes, adding the salt after the first 10 minutes.

Shape the dough into a ball, place it in a lightly oiled bowl and cover it with a pastry cloth. Let it rest for 30 minutes at room temperature. During this first fermentation the dough builds up volume and Liquid aroma.

Divide the dough into ten pieces with the dough scraper and weigh each one at 80 g. Pieces of equal weight bake at the same speed and come out the same size.

For each piece of dough, press the edges towards the centre and turn it over so the smooth side is on top. Then use your cupped hand to make circular movements on the work surface until you have a taut, even ball. The tension on the surface ensures the rolls rise upwards in the oven rather than spreading outwards. Your first few may turn out a bit lopsided, but after three or four rolls the movement will come naturally.

Mix Rye meal, poppy seeds, sesame and sunflower seeds in a small bowl. Brush the rolls with a little water and dip them upside down into the seed mixture: the water acts as a glue, so the crust sticks firmly.

Place the rolls on a baking sheet lined with baking paper, cover them with a pastry cloth and leave them to rise for a further 30 minutes at room temperature.

While the oven preheats, place an empty baking tray on the oven floor. Slide the rolls into the oven at 220 °C fan setting, immediately pour half a cup of water onto the hot tray and close the door. Bake them with steam for 15 minutes.

Then open the door briefly to let the remaining steam escape, reduce the temperature to 200 °C and bake the rolls for another 15 to 20 minutes without steam. Never pour water directly onto the oven floor or onto glass.