Ingredients
Equipment
Method
- Evening-Make the Pre-Dough
- Combine 2 g fresh yeast, 80 g water (59°F / 15°C), and 130 g white spelt flour.
- Mix using a dough hook or knead by hand until a smooth ball forms.
- When working with spelt flour, avoid over-kneading. Knead just until the dough comes together and feels smooth — spelt develops gluten more quickly than wheat and can become sticky if overworked.
- Cover and let rest overnight at room temperature.
- Morning – Make the Main Dough
- In the bowl of a stand mixer, combine water, yeast, butter, baking malt, flour, and the prepared pre-dough.
- Once the dough begins to come together, add the salt. Continue mixing with a dough hook until a smooth, cohesive ball forms.
- First Proof
- Cover the dough and let it proof at room temperature for 40 minutes.
- Shaping & Second Rise
- After the first proof, divide the dough into 8 equal pieces.
- Roll each piece into a rope and shape into traditional Brötchen (see video for shaping technique).
- Using a pastry brush, lightly brush the tops with water.
- Dip the wet surface into your choice of seeds — sesame or poppy seeds.
- Place on a parchment-lined baking tray. Cover with a towel, proofing container, or loosely with a plastic bag.
- Let rise until doubled in size and fluffy, about 1 hour.
- Preheat oven to 450°F (230°C).
- If your oven has a steam function, use it. If not, carefully spray water onto the oven walls right after placing the rolls inside to create steam.
- Bake for 16–18 minutes until deeply golden brown.
- Transfer to a cooling rack and allow to cool slightly before serving.
Nutrition
Video
Notes
Use a Scale
This recipe was tested in grams. For best results — especially with bread baking — use a kitchen scale. Measuring flour by cups can lead to inconsistent results. Spelt Flour Tip
Spelt develops gluten quickly and can become sticky if over-kneaded. Knead just until smooth. If using all-purpose flour instead, knead slightly longer. Creating Steam
Steam helps create a crisp crust. If your oven doesn’t have a steam setting, carefully spray water onto the oven walls after placing the rolls inside.
This recipe was tested in grams. For best results — especially with bread baking — use a kitchen scale. Measuring flour by cups can lead to inconsistent results. Spelt Flour Tip
Spelt develops gluten quickly and can become sticky if over-kneaded. Knead just until smooth. If using all-purpose flour instead, knead slightly longer. Creating Steam
Steam helps create a crisp crust. If your oven doesn’t have a steam setting, carefully spray water onto the oven walls after placing the rolls inside.