Mix all ingredients into a smooth and well developed dough. Please note that kneading spelt goes faster than wheat. After kneading directly mix filling in
Scale: approx. 2100 grams for 30 pieces
Dough proof: Approx. 5 minutes
Divide, round up and place the dough pieces on baking sheets
Final proof: Approx. 60 minutes
Baking: Approx. 9 minutes at 250ÂșC