Ingredients (makes about 12 rolls):
- 500 g white spelt flour + 6 tablespoons to roll out the dough
- 10 g fresh yeast
- about 250 ml warm water
- 1 tablespoon sesame
- 1 tablespoon linseeds
- 1 pinch ground coriander
- ½ teaspoon salt
The night before, Dissolve the yeast in a large bowl with the warm water and add 100 g of flour. Cover with a fresh towel and let rise overnight.
The next morning, add the remaining ingredients for the dough and knead well. The dough should be slightly sticky but firm (you must possibly add a little more flour...). Cover dough with towel again and let it rise at a warm place until it has doubled its size (this might take between 30 minutes and an hour).
Preheat the oven to 200ºC.
Turn dough onto a lightly floured surface, divide it in half and form two equally thick strands. Cut every strand in 6 equally large portions. Now roll each dough piece individually between your palms into round buns.
Put the rolls on baking paper and cut crosswise. Bake for about 15 minutes in the oven.
To make the rolls more crunchy you can spray them with cold water when they are already in the oven. Make sure to close the oven quickly after spraying, so that the steam cannot escape.