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(For 6 rolls; or 1 loaf)

• 100g wheat flour
• 150g spelt wholemeal flour
• 100g gluten powder (wheat protein/seitan powder)
• 1.5 tsp salt
• 1 tbsp rapeseed oil (approx. 10g)
• 1 packet of dried yeast
• approx. 1-2 cups water (≈ 450–500 ml), knead in slowly
  

Preparation 👩‍🍳

Mix dry ingredients, then pour in wet ingredients, mix to a slightly moist lump.

Leave covered to rise for at least 2 hours (preferably overnight). Then loosen from the edge with a spoon, fold in, and bake at 200°C convection as 6 rolls or 1 loaf for approx. 25 minutes.