Mix the dough
In a large bowl, combine spelt flour, rye flour, salt, and yeast. If using honey or oil, add it now. Gradually pour in the water while mixing with a spoon or your hand until a sticky dough forms.

First rise (bulk fermentation)
Cover the bowl with a damp towel or plastic wrap. Let rise at room temperature for 8–12 hours, preferably overnight. The dough should double and show bubbles.

Preheat oven
Preheat to 240°C (460°F). Place a baking stone or an inverted baking tray inside. Put a small oven-safe dish with water at the bottom for steam.

Shape the Bürli
Heavily flour your work surface. Gently turn out the dough. DO NOT knead. With floured hands or a bench scraper, cut into 6–8 rough pieces (they don’t need to be perfect – rustic is good!).

Bake
Place the rolls on parchment paper or directly on the hot tray/stone. Bake for 20–25 minutes, until crusty and golden brown. Let cool on a wire rack.

✅ Tips

For a crustier roll, increase steam in the first 10 minutes (spray water into oven or add more water to the steam tray).

The dough is very sticky – use plenty of flour and quick hands when shaping.

Use more rye for a denser, more sour flavor; more spelt for a lighter texture.

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