Spelt bread rolls with Emmentaler AOP in a pumpkin seed crust

For the dough: Mix 50 g flour with the yeast, honey and 100 ml of mineral water in a bowl until smooth. Cover and leave to stand for 30 minutes at room temperature until the dough begins to bubble.

Mix the rest of the flour with the salt. Add the dough and the rest of the water and mix into a new dough, kneading as much as possible. Then either cover with a damp cloth for 2 hours until it doubles in size, or place in a freezer bag and leave in the fridge over night.

Knead the dough again quickly before separating it into 70–80 g portions, then roll into balls on a lightly floured work surface. Place them all slightly apart on a baking tray covered with baking paper, then carve crosses on them with a sharp blade.

Spray the dough balls with water and then sprinkle a generous amount of pumpkin seeds and Emmentaler AOP on top. Let the dough rise at room temperature for 60 minutes, while pre-heating the oven to 220 degrees.

Bake the bread rolls in the middle of the oven for approx. 20 minutes. Take out of the oven and leave to stand on a cake rack.

Serve with honey and butter.

Tip: The yeast dough made with spelt flour will be very elastic, making the rolls flatter.