Whole wheat spelt bread rolls, fragrant and crunchy, are great filled with cold cuts and cheeses. I chose whole wheat spelt flour from a small organic farm, stone-ground, a very rustic and flavorful flour.
Discover other recipes with spelt flour:
- Difficulty: Medium
- Cost: Average
- Rest time: 2 Hours 30 Minutes
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole wheat spelt flour
- 1 2/3 cups Manitoba flour
- 1 1/2 cups water
- 1 3/4 tsps compressed yeast
- 2 tsps salt
Tools
- 1 Mixer
- 1 Baking Tray
Steps
In the mixer’s bowl, pour the flours.
Dissolve the yeast in a little warm water.
Add to the flours and start the machine.
Gradually add water until fully absorbed.
The final dough should be smooth and elastic.
Finally, add the salt and continue kneading for another 5 minutes.
Cover the bowl with plastic wrap and let it rise until doubled at 80°F, about 1 hour.
The dough will be very soft, but if worked well and kneaded, it will not be sticky.
After rising, turn the dough onto a floured work surface.
Give 2 sets of three-fold turns every 30 minutes.
Divide the dough into three parts and form rolls about 20 inches long.
Cut into triangles and transfer to a floured baking tray.
Let it rise until doubled, about 30 minutes.
Make shallow cuts before baking.
Bake in a preheated oven at 392°F for about 15 minutes.
Remove from oven and let cool on a wire rack.
Bread Roll Recipes
Aromatic Rolls with Hemp Flour
Millet Rolls with Sunflower and Flax Seeds
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