Urmelis Spelled Buttermilk Rolls with Chives
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour, type 1050
- 300 ml buttermilk, or buttermilk and water mixed
- 15 g yeast
- 12 g salt
- 15 g bakin malt,
- 1 pinch bread spices,
- 2 tablespoon chives, fresh or frozen
- 2 tablespoon flax seeds, or poppy seeds, or sesame seeds
- Flax seeds, poppy seeds, sesame seeds, for sprinkling
Print Recipe
Pin Recipe Instructions
- Warm the oven to 35 ° C. Warm the buttermilk a little (microwave) and dissolve the yeast in it. Put the flour, salt, baking malt, bread spices, chives and flaxseed in a bowl. Pour in the yeast mixture and knead the dough with the mixer for about 10 minutes, so that a ball is formed. Cover the dough and place in the preheated oven for 20 minutes. Then take out the dough and knead briefly with wet hands. Put back in the oven and repeat the process after 20 minutes. Cover the dough and let it rise for another 15-20 minutes at room temperature. During this time, preheat the oven to 240 ° C top / bottom heat. Take the dough out of the bowl, remove 60-70 g pieces with a spatula, grind the rolls and place them on a baking sheet lined with baking paper. Make a cut with a sharp knife and cover and let rise for another 15 minutes. Brush the rolls with water and sprinkle with seeds. Place a bowl of hot water on the bottom of the oven and use a flower syringe to squirt water into the oven. Bake for 9 minutes at 240 ° C, then 11-14 minutes at 185 ° C. Makes 12-13 rolls. Can also be frozen and baked again just fine.
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