Döner bread with spelt

Whole grain bread rolls perfect for homemade kebap or gyros dishes.

4.6 from 8 votes

Prep Time 20

Cook Time 15

Resting time 40

Total Time 1 15

Course Side Dish

Cuisine Turkish

Servings bread rolls

Calories 513 kcal

Mix the flowers in a large bowl. Crumble the yeast into the water, then add salt and sugar. Stir well to dissolve the yeast completely. Use a hand mixer to knead the dough for around 5 minutes or until even and less sticky.
Cover and put aside for 20 minutes to let the yeast double the volume of the dough.

Sprinkle flour on a clean working surface and toss the dough into it. Cover it well with flour from all sides. Cut the dough into four equal-sized pieces. Form a gluten net by bending the dough inside out. Close the end of the dough by pinching it closed. Press between your hands to flatten out a bit.
Flour the dough balls well and place them well apart on a baking tray. Let them rest covered for another 20 minutes.
Paint water onto the grown dough and sprinkle with sesame seeds.

Insert a metal container (plastic-free!) into the bottom of the oven. Preheat at 230°C / 450° F. Meanwhile, bring one liter of water to boil in your kettle. When the oven is hot, add the boiling water to the container. Be careful, as the hot water can splash up high.
Add the bread rolls to the oven and bake for 13 minutes or until turning brown.
When well done, let the bread rolls cool down. Turn them upside down so their bottoms won't stick on the tray and can breathe out moisture from below.