Bread and Better

Bread and Better

Sunday, 7 April 2013

Rosemary and Sea Salt Spelt Rolls

On Saturday I went to the Cake and Bake show in Manchester. It was so inspiring I couldn't wait to get home so I could do some baking!
I usually take some home made bread to work to have for lunch with my soup, so I decided to put some of the new skills I learnt at the bake show to the test and make some rolls.
I started baking with Spelt flour a while ago ( as it is used in one of my favourite banana bread recipes) but have only recently started using it in bread doughs. It adds a subtle nutty flavour which is really yummy.
Rosemary and sea salt is one of my most used flavour combinations for savoury baking. I know salt isn't all that good for you, but surely a little bit doesn't matter and it tastes good!
To make the rolls I combined 400g of white bread flour with 100g of spelt flour. I then added 7g of dried yeast, a teaspoon of salt (put the salt and yeast opposite sides of the bowl as the salt can stop the yeast from doing its job as well) and about 400ml of water (the amount of water depends on your bread flour). I kneaded this for about 15 minutes by hand, left it for an hour next to the oven, shaped it, left it for another hour, added the seasoning on top and then baked them for about 20 minutes.
I had one with some cheese and it was delicious!
Happy Baking.

 

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