Overnight spelt rye rolls

This recipe is the first variant of our wheat rolls. Here I want to introduce you to the recipe for our spelt rye rolls. This variant has only recently emerged, but has already been fully convincing. We also bake these mixed buns with our non-so-secret ingredient, our Lievito Madre.

What contributes a lot to the success besides the Lievito Madre is a long dough rest in the refrigerator. What Lievito Madre actually is, I described in the wheat bun recipe. How to make and care for it can be found at kochbar.de (Lievito madre = Italian mother yeast). If your Lievito Madre gets a little strappy, add some honey when refreshed and let it ripen at room temperature for a few hours. And don’t forget, it must not smell like vinegar, but have a pleasant wine smell. Then everything goes right.


  • 250 gr. Spelt flour 630
  • 250 gr. Rye flour 997
  • 75 gr. Lievito Madre
  • 1 bag (7gr) dry yeast
  • 1.5 teaspoons salt
  • 380 ml water
  • further rye flour for round action or roll-out


The night before, I put all the ingredients in the food processor and knead them with the kneading hook for about 5 minutes. The above amount yields just over 940 grams of dough. The dough is even more sticky than the wheat dough, don’t be surprised, that’s the way it should be, the reason is rye flour. Then I put it in a large bowl with a lid, the bowl must have at least 2.5 liters of capacity. The dough will rise very strongly quickly and has blown the lid off the bowl after 45 minutes fermentation times at room temperature – but this is a good sign. So keep an eye on it and put the dough in the fridge overnight after about 30 to 45 minutes. Due to the long dough rest, the dough becomes loose, airy, tasteful and well digestible. It is slightly darker and firmer than the wheat dough. It can still happen that the lid is blown overnight.

Bread rolls round-acting

The next morning I get up half an hour earlier and make the buns out of the dough. While I make the buns, the oven and deep baking sheet heat up to 230 degrees circulating air. I really care about even servings so I weigh 9 doughpieces. At the specified amount of dough, 9 rolls of about 105 grams should come out. The rounding effect sounds more complicated than it is: first flour the worktop and the hands well, but take the rye flour best – the dough is still very sticky, overnight the “stickiness” should have become less. Then you take a dough and knead it by hand on the floured worktop to get the excess air out again. The round effect is such that you take the dough, fold it in half, turn the dough package a few degrees and fold again. Press tightly so that the dough connects well. If necessary, you will find a lot of videos on Youtube for the round effect.

You do this a few times and then you have a more or less round dough ball, which you then put on a baking tray covered with baking paper. Due to the flour from the worktop, the dough is no longer sticky. With each dough you then proceed like this and then after a few minutes you have 9 reasonably equal sized buns. We also use a baguette baking mould with holes. For safety, I put out the baguette baking tin with baking paper strips. The first buns are even glued to the coated baking dish… You don’t want that.

Baking – we already know

The oven has now reached temperature, so the buns come to the middle rail for about 22 to 25 minutes in circulating air. Before you close the oven, pour 250 ml of water into the deep baking tray that you have heated with. They become really nicely crispy and airy only through the water vapor. When baking, the buns go up really nicely and through the circulating air they get a nice crust. After the specified time, they should be nice brown and have increased significantly in volume. The baking time may vary slightly depending on your oven, the temperature has proved to be ideal with my oven. Get them out of the oven at the end, let them cool for a few minutes, and then enjoy your breakfast (or any other meal you’ve baked them with). The buns are generally darker and more nutritious than the wheat buns due to the rye and spelt flour. I can’t do more like a 100 gram bun for breakfast. 😉