PureSpelt milk bread rolls
for 16 rolls
1 square baking tray 25 x 25 cm
Baking paper to line the tray
Grain mash
1.7 dl of water
130 g of PureSpelt white flour
Yeast dough
500 g of PureSpelt white or half-white flour or half-white flour with 20% whole grain
1 tablespoon of sugar
1 ½ teaspoons of salt
15 g of yeast
Approx. 2 dl of milk
1 egg, whisked
50 g of butter, cold, cut into pieces
Milk and 1 tablespoon of whisked egg for brushing
1
Grain mash: Bring the water to the boil and while it is still boiling stir into the flour. Continue stirring until the mixture is compact and smooth. Allow the grain mash to cool. Cover the bowl and leave in the refrigerator overnight.
2
Dough: Mix together the flour, sugar and salt in a mixing bowl and form a hollow. Dissolve the yeast in the milk and pour the milk into the hollow in the flour together with the egg and butter. Add the grain mash in pinches and briefly knead the mixture to form a wet smooth dough. Cover the yeast dough and leave to rise at room temperature until it has increased to twice the original volume. Punch down the dough several times during this period.
3
Cut the dough into 16-20 equal pieces, form each piece into a roll shape and lay them on the prepared baking tray. Cover with a cloth and leave to rise for a further 20-30 minutes.
Baking
Preheat the oven to 230°C. Reduce the temperature setting to 200°C. Brush the milk bread rolls with the milk and egg mixture and bake for 25-30 minutes in the middle of the oven. Remove from the oven and place on a grid to cool.
Suggestion
After brushing the rolls with the milk and egg mixture, sprinkle on seeds or kernels according to personal taste.
Source:
IG Dinkel, Judith Gmür-Stalder
