Spelt Roll
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 11) |
Ingredients
- 450 g spelled flour type 630
- 150 g spelled flour (whole rain)
- 1 teaspoon, leveled sugar beet syrup
- 400 ml milk, lukewarm
- 11 g salt
- 2 tablespoon rapeseed oil
- 15 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour in a large bowl.
- Mix the yeast with the milk and the sugar beet syrup until smooth. Add to the flour and work with the salt and rapeseed oil to form a homogeneous dough.
- Lightly oil a large bowl, add the dough and cover it with lightly oiled cling film and let it rise in a warm place until it is twice as high.
- Knead again lightly, form 11 balls (about 90-95g), possibly roll the top of the rolls in spelled flour and place on a baking sheet lined with baking paper / foil. Let rise for 20-30 minutes.
- Preheat the oven to 225 degrees. Put the rolls in the oven. After a baking time of 10 minutes, reduce the temperature to 190 ° degrees and bake for another 10-15 minutes. If you knock on the underside of the buns, they should sound hollow. Allow to cool on a grill.
- After cooling, I freeze some rolls and bake them again for 10-12 minutes in a fan oven.
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