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Regional Spelt-Rye Bread Rolls

Source: https://www.meranermuehle.it/rcp_recipe/regional-spelt-rye-bread-rolls
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
20 Minutes
Rest time
13 Hours
Difficulty
easy
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Ingredients

Ingredients for 6 rolls

350 g Spelt flour Regiograno bio
80 g Rye four Regiograno bio
70 g Whole spelt flour organic
35 g EVA - lievito madre natural yeast bio
350 g Water, 30°C
11 g Salt

Preparation

Preparation of the dough
  • Mix the flours and lievito madre
  • Add water and knead on speed 1 for 10 minutes.
  • Sprinkle in the salt and knead on speed 1 for another 5 minutes.
  • Cover the dough and let it rise for 12 hours at 30°C.

Divide the dough 
  • Gently release the dough from the bowl. 
  • Divide into 6 pieces of 140 g each, shape into rounds, and let rise covered on a baking paper for 60 minutes at room temperature. 
  • Preheat the oven to 230°C (top and bottom heat). 
  • Preheat the baking sheet or pizza stone. 

Prepare the bread rolls 
  • Turn the bread rolls over, make slashes on top, and transfer them to the hot baking sheet or pizza stone using the baking paper. 

Bake 
  • Place the bread rolls on the middle rack of the oven. 
  • Spray water into the oven through a crack simultaneously.
  • Lower the temperature to 200°C and bake the bread rolls for 20 minutes. 
  • Let the rolls cool on a wire rack.
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