BRÖTCHEN | Hölzlibrötli SWITZERLAND spiralled milk bread rolls

  • 300 g white spelt flour, t630
  • 250 ml milk, full-fat, warmed to 38ºC
  • 100 g strong white wheat flour
  • 100 g whole spelt flour, t1050
  • 60 g butter, softened
  • 20 g yeast
  • 5 g salt
  • 1 long sprig marjoram, leaves removed, chopped small
  • 5 sage leaves, chopped small

Dissolve yeast in the milk. Mix flours, herbs and salt. Pour yeast mixture into the flour, add butter, knead into a smooth dough, about 15 minutes. Leave to rise for an hour, degas, rise for a second hour, degas again. Divide dough into 85 g pieces, roll into 35 cm sticks, twist into spirals, flatten, place on a greased baking tray, leave to rise for 30 minutes. Preheat oven to 230°C. Bake for 10 minutes.