The last weeks were very exhausting. My work in the lab is very time consuming at the moment and it seems that it stays like this until middle of September. That’s why I posted not very frequently in the last time and I am afraid that I will not post regulary until the most important experiments are done.
The Spelt and Seeds roll I baked on saturday last week. The Idea for this recipe came to me when I thought about what to do with left over boiled spelt grains. I decided to use them in a dough for rolls. I added a soaker with rolled oats and flax seeds. This made the rolls soft and hearty.
The combination of whole wheat flour, white spelt flour, spelt grains and flaxseeds is perfect for a delicious sandwich for lunch break.
For this week I am to late for Yeastspotting, so I send it for next weeks edition of Susans weekly showcase of yeastbaked goods.
Spelt and Seeds rolls
- 65g whole wheat flour(freshly milled)
- 45g water
- 1g fresh yeast
- 1 g salt
- 125g Spelt flour (Type 630)
- 125g water
- 1g fresh yeast
- 75g Spelt grains
- 75g flax seeds
- 25g Sesame
- 25g rolled oats
- all of the poolish
- all of the Pâte fermentée
- 250g whole wheat flour(freshly milled)
- 250g Spelt flour Type 630
- 300g water
- 5g fresh yeast
- 12g salt
The evening before baking: Knead all ingredients for the Pâte fermentée for 3 min and ferment the dough 1 hour at room temperature. Then place the dough in the fridge for at least 12 hours.
Mix water, flour and yeast for the poolish and ferment it overnight (about 12 hours).
Soaker 1: Cook the spelt grains in water until soft (about 45 min)
Soaker 2: Cover oats, sesame and flaxseeds with boiling water and soak them for about 20 min. Drain well before use.
The next morning: Mix ingredients for the dough and knead it for about 5 min at low speed, then 3min on high speed until medium gluten development. Now reduce the speed to low speed again and add both soakers. Knead until well combined.
Ferment the dough for 60 min.
Divide the dough into pieces of 85g each and form them to light balls. Rest them for 20 min.
Form oval rolls and proof for 90 min on a well floured couche.
In the meantime heat the baking stone at 250°C.
Bake at 250°C for 30min with steam.