Ring of spelt bread rolls

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:

The original recipe with guaranteed success is for 2 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Soaking the flour

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

Dough

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

To shape

a little light spelt flour

Baking soda solution

3tbsp water
1tsp sodium bicarbonate

To bake

½dl coffee cream
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How it's done

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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