100% wholemeal spelt flour muffins 🥯

I advance work with the Lidl mixer/kneader, but by hand it is done exactly the same. Start by sifting the flour in a bowl, once the wheat husks are left you can add them or throw them away. Make a hole in the middle. In a cup / glass pour the yeast and warm water, mix until it has dissolved well. Add to the flour and mix with a tongue or spatula until there are no dry flour areas. Add the salt and continue mixing. Then take it out onto a lightly floured work surface and knead and work until it barely sticks to your fingers. Fold it inward at the end into a ball.

Then pour a drop of oil on a piece of paper and paint the bottom of a bowl, place your dough there, folded side down and smooth side up and cover with a slightly damp cloth, film or a silicone lid. Leave it there until it doubles its volume (it depends a little on the outside temperature, I leave it there for about 2 hours).

Once it has doubled in size, take it out of the bowl onto a worktop, this time with a very small amount of flour, and work it a little, make a cylinder and cut it into equal parts (I got 8 pieces). Roll the dough (make folds inwards and then round the base with the sides of your hand; example: ➡️ https://youtu.be/k5TVIM7O4sY ). Leave the rolls on a baking sheet, slightly separated, to ferment for at least one hour.

Preheat the oven to 200 degrees. Once they have grown, paint with a little egg white and add the desired seeds. In my case I used poppy seeds. Put in the oven for about 10' but keeping an eye on them. Tap on top of the bread and when it sounds hollow, it is done. Take it out and let it cool.

In my case I cut them in half and put 4 by 4 in freezer bags. At breakfast I take one out, put it in the oven at 180 degrees and in less than 5' I have it ready. If I want it more golden brown I leave it 1 or 2 more minutes. Enjoy!