In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a “Must” of course. When we stop at a bakerie in Schwäbisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But sadly the last one was already sold when it was my turn. So I bought pretzels and Briegels instead. But the idea was fixed in my head. And soon afterwards I recipe began to form in my head.
As spelt is a typical grain for Swabia, I decided to use a mix of Emmer and Spelt, which adds a nice nutty flavour to the rolls. The Quark makes it moist and if I would not know, that I added 30 % whole grain flour, I would never have guessed it.
Spelt, Emmer & Quak Rolls
yields 10 rolls
- 350g Spelt Flour Type 630
- 150g Whole Emmer Flour (alternatively Whole Spelt Flour)
- 100g Quark
- 230g Water
- 10g fresh yeast
- 10g salt
- 20g Honey
- 15g egg yolk (from 1 Egg size M)
Knead all ingredients for the dough for 10 min by hand. The dough should be now soft, but not sticky. If it is very stiff, add a little bit more water. The need of water depends on the potatoes.
Let the dough rise for 1 hour at room temperature (or over night in the fridge ).
Divide the dough into 90g portions.
Roll each piece into a 18 cm long band, fold both long sides 1 cm to the middle and roll it into a log from both sides.
Proof the roll seam side down for 45 min.
Before baking turn them upside down and bake at 250°C for 20-25 min with steam. Turn the convection mode on for the last 5 min to enhance a crisp crust!