Whole Grain Spelt Bread and Rolls with Seeds
A 1.1 kg spelt loaf combining white and whole grain spelt flour with a mix of seeds, made in the bread maker or shaped by hand into loaves or seed-coated rolls and baked in the oven.
Ingredients
| 350 ml | warm water | |
| 300 g | white spelt flour type 630 | |
| 380 g | whole grain spelt flour | |
| 1 tbsp (20 g) | sugar / honey | |
| 3/4 tsp (6 g) | salt | |
| 3 tbsp | 45 ml | cooking oil |
| 4 tbsp | 60 ml | seed mix (peeled sesame and sunflower, flax and poppy seeds, sometimes pumpkin seeds) |
| 7 g | dry yeast (or 20 g live/fresh) |
Instructions
Ingredients for bread of size 1.1 kg (Basic bread). An extra 3-4 tbsp of the seed mix for rolling the rolls. Dry yeast 7 g or 20 g live/fresh (I get along better with the live one :).
Preparation:
- Pour the liquids into the container of the bread maker – the vegetable oil and the water.
- If the yeast is live/fresh, place it in the liquids together with the sugar.
- Carefully pour the flours, the salt and the seeds on top.
- If the yeast is dry – place the sugar in one corner of the container, the salt in the other, and the yeast in the middle.
- Turn it on the "Basic bread" program and set it for a 1.2 or 1.4 kg loaf (we like the 1.4 kg more, the time is longer – 3 hours); set the browning level – I go for a more baked one.
If you are going to knead by hand – in a large bowl mix the flours and add the liquids, the yeast with the sugar, the seeds, stir roughly with a fork. Then knead well by hand, adding the salt at the end of the kneading. For easier kneading you can take it out onto the table. The dough is soft, non-sticky and very pleasant to work with. Grease it with oil and return it to the bowl. Cover with cling film (or a plastic bag), a cloth and leave to rise for about 30 min. – until it doubles its volume.
From the dough shape a loaf and place it in a baking form (before the time of the bread maker I used the rectangular cake forms, or a wide pot with handles resistant to oven heating). Or shape small rolls/buns and arrange them on baking paper in the tray. When they are shaped as small rolls, I roll them in spices. They have a wonderful taste of roasted seeds :) The dough shaped into a roll I "caress" with a wet hand and roll in a bowl of seeds – so that they can stick. Then I arrange them in the baking tray – either on paper, or on a floured tray. In the latter case the bottom crust is a bit harder. A matter of choice.
However the rolls are shaped, I leave them to rise for about 40 min. – again to double their volume – covered with cling film (or a plastic bag) and a thick cloth. The oven is heated to max degrees – mine is at 250*. On its bottom a metal cup of water is placed (so there is humidity during their baking). Some modern ovens have nozzles for humidifying during baking, but mine is not one of them :) . The prepared tray with rolls is placed in the oven and the temperature is reduced to 200*. Bake for about 30 min, but it is good to check after the 20th-25th min – by tapping the crust of the roll. You should feel a "hollow" sound – therefore the rolls are ready. If it is a large loaf the time is 35-40 min. The ready rolls/bread are taken out onto a rack and left to cool. Regardless of whether baked in a bread maker or in the oven. If you want the rolls soft and fluffy – wrap them in a cloth. But so baked well, with the crispy seeds on top, are preferred :)