Wholemeal Spelled Rolls with Lievito Madre

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 9 hrs
Course Breakfast
Cuisine European
Servings (Default: 8)

Ingredients

  • 250 g spelled flour, 630
  • 250 g spelled flour, (whole wheat flour, freshly round if possible)
  • 350 g water
  • 1 g dry yeast
  • 80 g sourdouh, (Lievito Madre)
  • 14 g salt
  • 1 tablespoon syrup, or honey
  • 1 tablespoon oil, neutral, e.g. grapeseed oil and baker`s starch
Wholemeal Spelled Rolls with Lievito Madre
Wholemeal Spelled Rolls with Lievito Madre

Instructions

  1. Mix the spelled flours in a bowl with the dry yeast. Add water, Lievito Madre, syrup / honey and oil and knead the dough thoroughly with the machine until it separates from the bowl and the dough hook. Now knead in the salt.
  2. Cover and let rise in the refrigerator overnight.
  3. On a lightly floured surface, gently press the dough 2 to 3 cm flat, divide into 8 equal parts and cover loosely. Let the temperature rise for approx. 15 minutes, then form long, round rolls and cover again for at least 15 minutes.
  4. Preheat the oven to 225 ° C top and bottom heat. Roll the rolls in bakery strength and place on a perforated sheet with permanent baking foil. Spray finely with water and cut into it. (Alternatively sprinkle with seeds or seeds as desired.)
  5. Put in the oven and steam vigorously. After 10 minutes, open the oven door and let the moisture escape. Bake for another 20 minutes, of which the oven door is slightly tilted for the last 10 minutes.

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