On the weekend, the synchronous baking by Zorra took place. Instead of only on Instagram, I decided this time to also write a blog post for you about it! We baked spelt wholemeal Weggli from Katharina.

Knead in the evening – bake in the morning!

The dough for these Wholemeal Spelt Buns can be prepared the night before, so the rolls can be baked fresh in the morning without much effort! That’s how I like it best! 😉

Print Recipe

Wholemeal Spelt Buns

Servings: 10 buns

Ingredients

340 g water
20 g orange juice
3 g fresh yeast
500 g wholemeal spelt flour
10 g salt

toppings

oats
everything bagel seasoning

Instructions

The night before

Dissolve the yeast in the water and orange juice. Then add the remaining ingredients and knead (preferably in a stand mixer or bread machine) for about 10 minutes.
Leave to rise for 1 hour at room temperature. Then fold the dough once in each direction.
Keep the dough in the refrigerator overnight.

In the morning

Preheat the oven to 200°C.
Divide the dough into 10 pieces and shape into rounds.
Dip the dough pieces in water and then press them into the topping. Place on the tray and let rest covered for 10 min.
Then, press the handle of a wooden spoon into the center. Bake for 18-20 minutes.

Notes

You can find the original recipe at Katharina from besondersgut.ch. Be sure to check her out and read her tips!

Wholemeal Spelt Buns

Knead in the evening – bake in the morning!