Ring of spelt bread rolls

Total: 3 hr 15 min. | Active: 30 min.
vegetarian
Nutritional value / 100 g: 248 kcal
, Fat: 6 g
, Carbohydrate: 40 g
, Protein: 8 g

Ingredients

2 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soaking the flour

1 ½ dl water
1 ½ tsp salt
50 g light spelt flour

Dough

450 g light spelt flour
1 ½ tsp salt
¼ tsp sugar
½ cube yeast (approx. 20 g), crumbled
2 dl water
2 tbsp olive oil

To shape

a little light spelt flour

Baking soda solution

3 tbsp water
1 tsp sodium bicarbonate

To bake

½ dl coffee cream
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How it's done

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Soaking the flour

Bring the water to the boil, add the salt, pour into the flour and stir using the whisk on a hand mixer, allow to cool, cover and leave to rest in the fridge overnight for approx. 8 hours.

Dough

Add the flour, salt, sugar and yeast to the soaked flour and mix. Pour in the water and oil. Using the dough hook on a hand mixer, knead into a very soft dough for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr.

Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.

To shape

Divide the dough in half, shape into two rolls (each approx. 30 cm long) on a well-floured surface, join the ends to make two rings, place on a baking tray lined with baking paper.

Use scissors to make seven approx. 8 cm deep, diagonal incisions. Turn the incisions to face the outside.

Baking soda solution

Mix the water with the baking soda, coat one ring with it, dust the other ring with a little flour.

To bake

Approx. 15 mins. in the centre of an oven preheated to 240°C. Reduce the heat to 200 °C and bake for a further 10 mins. Remove the bread rings, coat the lye ring with a little coffee cream, allow to cool on a rack.

Good to know
Shelf life: Once cooled, the bread is suitable for freezing and can be kept for approx. 1 month.
Tip: The bread is best eaten fresh.

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