Pure spelt crispy sandwich

Pour boiling water over the pure spelt flour and mix well. Cover and leave to cool completely.

Mix for 4 minutes. Then leave to soak for 12–16 hours at room temperature.

Gently mix all ingredients (except salt and water (2)). Add the salt towards the end of mixing and continue kneading gently. Gradually incorporate the remaining water (approx. 30%) until fully absorbed.

Proofing: 180 minutes, stretching and folding twice.

Note: Due to the soaker, the kneading time is significantly reduced and must be monitored carefully. The delayed water addition allows for a dough yield of nearly 180%.

Briefly sauté the asparagus tips in olive oil and allow to cool.

Mix egg yolk, vinegar, mustard and salt until creamy (all ingredients at room temperature). Slowly emulsify the oils in a thin stream while stirring constantly until a smooth mayonnaise forms.

Storage: Keep well sealed at 5°C; shelf life up to 10 days.

Dust the work surface with pure spelt semolina. Place the dough on top and divide into 100 g pieces.

Place the dough pieces on boards dusted with spelt semolina and proof for approx. 20 minutes.

Loosely fold the dough pieces into triangles, turn over, and place onto loading devices.

Load into a hot oven with steam, open the vent slightly halfway through baking time and bake the filled rolls until crispy.

Tip: This recipe is ideal for the fresh-bake method.

Slice the cooled rolls and spread each side with 10 g mayonnaise. Fill with:

• 35 g smoked trout fillets, flaked

• 20 g green asparagus, sautéed

• 2 g rocket