Rolls with unripe spelt grain
-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: Rolls with unripe spelt grain 
Categories: Rolls, Unripe spelt grain
Yield: 10 Stück
=============================== DOUGH ===============================
300 grams Wheat flour Type 1050
1 Sachet dried yeast, 2.5 tsp
1 teasp. Sugar
100 grams “Grünkern”= unripe spelt grain, coarsely ground
1 teasp. Salt
3 tablesp. Oil, 36 g
200 ml Water
============================= SUPPLIES =============================
1 Baguette tin
============================== SOURCE ==============================
*
modifiziert nach:
Backen! Das Gelbe von GU; ISBN 3-7742-8796-1 *
— Edited *RK* 04/18/2006 by
— Ulrike Westphal
Dissolve yeast and sugar in 3 tablespoons warm water in a bowl; let
stand 5 minutes.
Add the lukewarm water, coarsly ground unripe spelt grain, salt and
oil and knead until smooth and the dough forms a ball. Cover and let
rise in a warm place , free from drafts, 30 minutes or until doubled
in size.
Punch down and divide the dough into 10 pieces about 68 g. Form
oblong rolls and place on a baguette tin.
Cover and proof for 30 minutes or until a slight indentation remains when the dough is pressed with the fingertip.
Slash the rolls and bake in the preheated oven for 18 minutes at 200 °C/
392 °C
=====
*=Affiliate-Link to Amazon
