![\"Dinkel-Roggen-Spirale\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/06\/Dinkel-Roggen-Spirale.jpg\" "\\"Dinkel-Roggen-Spirale\\"")
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I met my mother, my sister and a very good friend for breakfast and promised to supply us with some rolls.<\/p>\n
I planed to bake fresh rolls instead of buying some, but the day before I came home late, so I decided to prepare a dough and let it rise over night. As form for the rolls I thought about makeing them as a swirl. I saw this kind of rolls at Chaosqueen<\/a>, but she used a roll stemp to achive the swirl.<\/p>\n I do not have this kind of stamp, and so I had to think about another way to get the swirls. And so I roll the dough to strands and wind up the strands to form swirls.<\/p>\n The form looks very nice and their taste was very good, with hints of nuts due to the spelt and rye flour and a deep, complex flavour because of the long fermentation. The crust was crunchy and the crumb fluffy, just as a good roll should be!<\/p>\n <\/p>\n <\/p>\n Knead all ingredients in the kitchen machine 5 min at slow speed and 5 min at high speed.<\/p>\n Ferment overnight at roomtemperature (about 10 hours).<\/p>\n The next morning divide the dough into pieces of 85g each. Roll each piece to a strand of 40 cm length, with one end being thick and one end being very thin. Wet them a little bit before you curl them to a swirl. Sprinkle with poppy seeds or sesame if you like.<\/p>\n Proof 1 hour, in the meantime heat the backing stone in the oven to 250\u00b0C.<\/p>\n Bake for about 20 min at 250\u00b0C with steam.<\/p>\nSpelt rye swirls<\/u><\/h1>\n
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