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Wholemeal Spelt Buns

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.

Wholemeal Spelt Buns

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! 😉

Wholemeal Spelt Buns

Wholemeal Spelt Buns

Servings: 10 buns


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


  • oats
  • everything bagel seasoning


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.


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

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