- 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.