{"id":21690,"date":"2018-08-25T12:24:27","date_gmt":"2018-08-25T10:24:27","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21690"},"modified":"2018-09-07T22:57:49","modified_gmt":"2018-09-07T20:57:49","slug":"spelt-emmer-burger-buns","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/08\/spelt-emmer-burger-buns\/","title":{"rendered":"Spelt & Emmer Burger Buns"},"content":{"rendered":"

\"Dinkel-Emmer-Vollkorn-Buns-23\"<\/a>There is one advantage of recipes which are troublesome in the development: the other good recipes you find on the way. A recipe which development was extremly troublesome is the spelt & emmer sandwich bread I needed for my \u201cVergessene Getreidesch\u00e4tze\u201d course. It took me over a year until I got the bread just as I wanted it to be. But as I was testing different methodes and the influence of ingredients, I got a lot of good recipes during this tests: Sandwich bread with Emmer<\/a>, Spelt-Sandwich bread<\/a>, Spelt-Emmer-Sandwich bread<\/a> und spelt brioche<\/a>. And this whole grain Spelt & Emmer Burger Buns are from this series, too.<\/p>\n

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If you plan to bake fluffy whole grain bread with ancient grains, enhancing the gluten network is the point which needs the most attention. Adding Vitamin C \u2013 for example in form of rose hip powder \u2013 helps here very much. Another possibility is the use of enzyme active bean flour. Original used in France for baguette baking, I made the experience that it helps enhancing the weak gluten network of emmer or einkorn dough, too.\u00a0 And so I choose it for this recipe. To further enhance the dough formation, all of the emmer flour ist added into the poolish, so it has a lot of time to soak. And when the dough is kneaded with a careful eye on the gluten development, then baking delious whole grain burger buns is easy!<\/p>\n

Spelt & Emmer Burger Buns<\/h1>\n

yields 10 rolls<\/p>\n

Emmer-Poolish<\/p>\n