At the moment my heart belongs once again the wide variety of rolls. Especially the square once which are just cut from a high-hydration dough are favourites. And so it would be sad if this recipe would get lost in the whirlwind of inspirations in the last weeks. I baked this spelt squares already some weeks ago, their were part of our easter brunch as I felt that we would need some whole grainy beside pretzel rolls, cheese rolls, bakers rolls and my beloved Kieler Semmeln. And so I took the same matrix that worked so well for the Luftikus and this whole grain rolls: A long rise and a high hydration.
This time I used the combination of poolish, yoghurt and a long rise to give a complex flavour to the rolls, while the physiilum seed hulls helps to make the highly hydrated dough easy to handle. The Oat bran in which the crust is covered adds a crunchy effect to the crust and helps to achieve a fairly crispy crust which is not so easy for psyllium grain rolls.
yields 12 rolls
- 150g whole spelt flour
- 150g Water
- 1g fresh yeast
- 150g Water
- 150g Yoghurt
- 5g psyllium seed hulls
- 350g whole spelt flour
- 10g Salt
- 9g fresh yeast
- 20g Butter
- 2,5g diastatic malt
- (Oat-) Bran
Mix water, flour and yeast for the poolish and ferment it overnight (10 to 12 hours).
For the dough, mix poolish, flour, psyllium hulls, water, malt, salt and yeast and knead for 12 min at slow speed and another 2 min at high speed. At this point, the gluten network should be very well developed. If possible, place the dough in a square container, as this makes it later more easy to cut the dough into squares.
Ferment for 6 hours, folding every 45 min the first 4 hours. After 6 hours the dough should be bubbly.
Sprinkle the surface generously with bran and carefully transfer the dough on the countertop. Take care to keep as many air bubbles in the dough as possible. As now the other side is facing upwards, sprinkle these side of the dough with bran, too. With a dough scrapper cut the dough into 9 squares of the same size. Carefully place them on a bakers couch.
Proof for 30 min, in the meantime heat the oven to 250°C
Place to rolls on a baking tray and bake at 250°C for 10 min with steam, then reduce the heat to 230°C and turn the mode to convection to increase the crispiness. Bake for another 15 min.