January 13th, 2013

Crispy Bran Rolls

Kleie-KnusperchenWhen I tidied my storage cupboard some days ago, I found a bag with oat bran, something I bought a while ago for baking. But then it disappeared behind some flour bags and I forgot about it. Out of sight, out of mind! But after I rediscovered them I wanted to use them as soon as possible. And so I thought about a recipe for our Sunday morning rolls which includes some oat bran.

Because I love yoghurt in bread so much and also because I had some yoghurt left, I decided to put it into the dough, too.

When I formed the rolls I had a flash of creativity and decided to fold the tips of the quadrat to the middle. During the baking they partly unfold, forming a lot of crispy crust. The bran I sprinkle over the rolls enhanced their crispiness, too.

I’m quite happy with them, they are soft inside but crispy outside. Just what I like for a breakfast roll.


Crispy Bran Rolls

Dough

  • 350g Spelt flour Type 630
  • 50g Oat bran
  • 20g Sourdough
  • 3g fresh yeast
  • 200g Yoghurt 10% Fat
  • 100g Water
  • 20g Malt extract (inactiv)
  • 8g Salz

Topping

  • Oat bran

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 roll the dough to 1cm and cut it into quadrats of 7.5cm x 7.5cm.Fold the corners of the quadrat  into the middle. Sprinkle with oat bran.

Proof 1 hour, in the meantime heat the backing stone in the oven to 200°C.

Bake for about 10 min at 20°C with steam. Then open the oven door shortly and then switch to convection mode.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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2 thoughts on Crispy Bran Rolls

  1. Lena December 31st, 2015

    Liebe Stefanie!
    Diese Brötchen habe ich gestern Abend mit etwa 100g mehr Wasser angesetzt. Der Teig war dementsprechend sehr “dünn”, am nächsten Morgen jedoch trotzdem richtig gut zu händeln. Ich habe auch 100g Weizenvollkornmehl genutzt, dies ist sicher gut nachgequollen. Herausgekommen sind herrlich lockere und aussen knusprige Brötchen. Mein Freund und ich waren begeistert! Danke für das Rezept!
    Und einen guten Rutsch! Lena

    Reply

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