Dinkelbrötchen

• 450 g white spelt flour (German type 630)
• 150 g whole spelt flour
• 1 teaspoon Zuckerrübensirup 
• 400 ml milk, lukewarm
• 11 g salt
• 2 tablespoon rapeseed oil
• 7 g dry yeast (15 g fresh)
• Sunflour seeds (optional)

Mix the flours. Mix the yeast into the milk and Zuckerrübensirup and then mix into flour mixture. Add salt and rapeseed oil and knead into an elastic dough (~8-10 minutes using stand mixer with hood attachment). Tranfer dough to an oiled bowl, cover with cling wrap and let rise until ~doubled in bulk. Lightly knead to remove air. Divide into 11 equally sized balls (~90-95 g each). Shape into Brötchen and place onto baking sheet lined with baking paper. If desired, brush surface with water and dip into sunflower seeds. Alternatively, sprinkle with spelt flour. Let rise 20-30 minutes. If you covered in sunflower seeds, brush surface with water again, and bake 10 minutes in preheated oven at 225°C (210°C fan assisted). Then lower temperture by 15°C, and bake an additional 10-15 minutes until done. Brötchen freeze well. To reheat, bake for 10-12 minutes at 200-210°C (fan assisted).

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