Rye-Spelt-Wheat Broodjes Overnight

A wheat-spelt-rye roll lies on a wooden board, next to it some baking utensils and a basket with more rolls

L'Alfred's Vitamin D dry yeast in 18x9g sachets

easy

prep time 15 minutes

total time 12 hours and 30 minutes

Ingredients

100 g rye flour type 1150
100 g spelt flour type 1050
300 g wheat flour type 1050
9 g dry yeast
340 ml water
½ tsp sugar
12 g salt

Rye-Spelt-Wheat Broodjes Overnight

This simple recipe for homemade rolls made from a rye-spelt-wheat flour mix is ideal for baking beginners. With just a few ingredients and handles, the dough is quickly made the night before and can then rest in the fridge overnight for 12-13 hours.

The next morning, the dough is carefully removed from the bowl and simply divided into 8 roughly equal parts without further kneading or complicated shaping of dough pieces. Depending on the shape of the bowl, this creates round or square bun shapes. And even if the rolls look very small at first, they still rise in the oven.

The wheat and spelt flours keep the rolls fluffy on the inside, while the rye flour provides a strong aroma and a firm crust. This mix is ideal when you don’t have much time to bake. If you would like some additional variety, you can brush the rolls with a little water before baking and then roll them in seeds, grains or oat flakes.

This way you quickly have a whole tray full of different rolls and the breakfast table looks more varied!

Instructions

Combine all ingredients in a bowl and knead well. L’Alfred’s dry yeast can be mixed directly into the flour without dissolving in water.
Leave the dough to rise in a covered tin or bowl in the fridge for 12-13 hours.
The next morning, remove the dough from the container and place on a floured work surface. Now carefully divide the dough into 8 roughly equal pieces without kneading first. The individual loaves will look relatively flat, but will still rise in the oven.

Bake it

Put a bowl of water in the oven and preheat it to 250° C convection oven.
Bake the tray with the loaves for 10-12 minutes in a warm oven.
Tip: If you like it a little more grainy, add some grains to the dough before baking. Sunflower seeds, pumpkin seeds or linseeds are suitable for this. To ensure that the grains stick well to the roll, it is advisable to brush the dough piece with water, milk or egg yolk beforehand.