BRÖTCHEN | Mutschli SWITZERLAND crispy breakfast spelt bread rolls


  • 500 g semi-white spelt flour
  • 200 ml milk, low-fat, warmed to 38ºC
  • 125 ml milk, low-fat, warmed to 38ºC
  • 20 g spelt bread improver
  • 20 g yeast
  • 1 tsp salt
  • Flour, for dusting

Dissolve yeast in 125 ml milk, add two tablespoons of flour, stir and leave to foam, about an hour.

Sieve remaining flour into a bowl, add spelt bread improver, salt, yeast mixture and 200 ml milk.

Knead into a smooth dough, about 12 minutes.

Leave to rise for an hour, degas, leave for a further hour.

Shape into 50 g balls, place on buttered tray. Leave to rise.

Preheat oven to 200ºC.

Brush the rolls with water, cover with a dusting of flour.

Place a bowl of hot water in the bottom of the oven.

Bake for 30 minutes.