Malt Roll

Finely grind the spelt and malt. Crumble the yeast into the flour and knead together with all the ingredients to form a smooth dough. Place in a baking bowl, cover with a dishcloth and let rise for 30 minutes.

Shape into rolls and place on a greased baking tray. Bake at 200 °C for half an hour. The malt gives the rolls a dark color and a distinctive aroma. The sea buckthorn juice with its very high vitamin C content (ascorbic acid) stabilizes the dough naturally and makes it rise very well.

Malt

Malt is gently roasted grain that must have already germinated. Germination is basically achieved by keeping the grains moist.

Procedure:

You get wheat, spelt, or barley grains. Preferably directly from the farmer, from the health food store, or from the organic baker. Not from the natural food section of the supermarket. Fumigated, Uv-irradiated and chemically treated grain is hardly germinable.

Thereupon, take a small plastic bucket in which, for example, herring dip is sold and drill holes in the bottom and side wall of each mass with a small drill. Fill in the grains, put the whole bucket in a bigger one with water for 12 hours. Thereupon remove, drain, fish out another little bit of water by spinning, and let sit dry for 12 hours. Not on the windowsill, but also not completely darkened.

Then rinse thoroughly with water and let rest again for 12 hours. If necessary, w

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