Spelt and Hemp Rolls with Hulled Hemp Seeds

Spelt and Hemp Rolls with Shelled Hemp Seeds

Spelt flour and hemp complement each other well – one provides structure, the other a slightly nutty character. These rolls are made without haste: a long kneading process, two short resting periods, and then into the oven.

This recipe yields 20 rolls of 70 g each.

• 400 g spelt flour type 630
• 200 g wholemeal spelt flour
• 100 g hemp flour
• 100 g shelled hemp seeds
• 42 g fresh yeast (1 cube)
• 16 g sea salt
• 24 g baking malt
• 50 g butter, softened
• 1 egg
• 400 ml water

Whisk the egg into the water and dissolve the yeast in it. Add all flours and the remaining ingredients. The butter should be soft, not liquid. Knead the dough in a stand mixer or food processor on a low setting for 20 minutes.

After kneading, cover the dough and let it rest for 20 minutes as a whole piece. Then divide it into 20 equal pieces of 70 g each, shape them into rounds, and place them on a baking sheet with sufficient space between them.

After 10 minutes, score the rolls or shape them with a Kaiser roll press. Then cover them and let them proof at room temperature for another 20 to 30 minutes until the desired volume is reached.

Before baking, briefly spray with cold water. Bake at 220 °C for 15 minutes.

Tip: The rolls also taste very good sprinkled with sesame or poppy seeds – simply sprinkle them on before proofing.