Hello lovelies!

Last weekend we had our 25th synchronized baking and of course I took part again 🙂 Sandra and Zorra chose another great recipe that I adapted to our needs and preferances. As my boyfriend can’t eat rye flour, I baked with emmer. Because of that there was no need to use a sourdough. So I just skipped that and added more yeast to the dough- I wouldn’t have had any sourdough at home anyway 😉 Furthermore, I like my bread and rolls to be vegan, so I simply swapped the honey for barley malt. The rolls came out super delicious and I’m sure that I will make these babies again. They are perfect for newbies at breadbaking, because they are so easy to make!

Spelt And Emmer Rolls With Lots Of Seeds

For 8 rolls you need:

  • 275g whole emmer flour
  • 115g white spelt flour
  • 270g water
  • 5g yeast
  • 20g barley malt
  • 8g salt
  • 100g mixed kernels

Preparation:

First, you dissolve the yeast in lukewarm water. Then you put the two flours, salt and the mixed kernels in a big bowl. I took one part pumpkin seeds and three parts sunflower seeds, but that is totally up to you. Now stir it and pour in the yeast-water-mixture and the barley malt. Bring everything together with the dough hook and let the dough rest for a minimum of 8 hours at room temperature. I let it rest overnight.

The next morning, preheat the oven and a bowl for steaming to 250°C. Then dust the work surface with some flour and pour the dough onto it. Form it into a long roll and part it into eight pieces. Line a baking sheet with some parchment paper and put the dough pieces on it with the cut surface pointing upwards. Bake the rolls for 5 minutes with a lot of steam, then reduce the temperature to 230°C and let the steam out by opening the oven door for a few seconds. Now bake the rolls for another 10 to 15 minutes until golden brown and crispy.

 

Have fun!

XOXO, Stef

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