I met my mother, my sister and a very good friend for breakfast and promised to supply us with some rolls.
I planed to bake fresh rolls instead of buying some, but the day before I came home late, so I decided to prepare a dough and let it rise over night. As form for the rolls I thought about makeing them as a swirl. I saw this kind of rolls at Chaosqueen, but she used a roll stemp to achive the swirl.
I do not have this kind of stamp, and so I had to think about another way to get the swirls. And so I roll the dough to strands and wind up the strands to form swirls.
The form looks very nice and their taste was very good, with hints of nuts due to the spelt and rye flour and a deep, complex flavour because of the long fermentation. The crust was crunchy and the crumb fluffy, just as a good roll should be!
Spelt rye swirls
- 150g Whole rye flour
- 350g spelt flour Type 630
- 330g water
- 1g fresh yeast
- 10g Salt
- 60g Butter
Knead all ingredients in the kitchen machine 5 min at slow speed and 5 min at high speed.
Ferment overnight at roomtemperature (about 10 hours).
The next morning divide the dough into pieces of 85g each. Roll each piece to a strand of 40 cm length, with one end being thick and one end being very thin. Wet them a little bit before you curl them to a swirl. Sprinkle with poppy seeds or sesame if you like.
Proof 1 hour, in the meantime heat the backing stone in the oven to 250°C.
Bake for about 20 min at 250°C with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.