⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Wonderful, rustic rolls with plenty of apricots and nuts.

Ingredients

  • 350 g cold water (3.5 dl)
  • 2–3 g fresh yeast (a piece the size of a pea)
  • 100 g spelt flour (dinkelmjöl) (1.5 dl)
  • 1½ tsp salt
  • 100 g dried apricots, cut into small pieces
  • 50 g walnuts
  • 350 g special wheat flour (vetemjöl special) (6 dl)

Instructions

  1. Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
  2. Mix the ingredients by hand using a spoon. You can run the dough in a mixer, but it’s not necessary. The important thing is that everything is mixed thoroughly. Make sure no flour is left dry and unmixed.
  3. Let the dough rest at room temperature in a bowl covered with plastic for 12–14 hours.
  4. Set the oven to 230–250°C, convection, and place a tray in the middle of the oven. Take out a piece of parchment paper.
  5. Shape the dough with the help of 2 spoons into 6 large rolls and place them on the parchment paper. Dust lightly on top if you want.
  6. Remove the tray when the oven is hot, and pull the parchment paper with the rolls onto the hot tray.
  7. Bake the rolls in the middle of the oven for 15 minutes. Let cool slightly before cutting into them.

Source: Maria Blohm, Långjäst och lättbakat