Spelt Rolls

July 27, 2016

With its origins around 7,000 B.C., spelt is one of the oldest cultivated grains. The oldest find of spelt grain from Finland is dated to about 300 AD from Salo, in Southwestern Finland. Recently it has been rediscovered. Some of the renewed interest centres on its health benefits, but bakers love it because spelt flour makes an incredibly tasty, nutty breads.

I like to bake with spelt flour too, but this time I use spelt grains and rolled spelt. 

12 pcs. 

2 dl spelt grains 
5 dl (500 g) milk 
50 g fresh yeast 
1,5 tsp salt 
1 tbsp honey 
2 dl (250 g) quark 
2 dl (80 g) rolled spelt 
12 dl (800 g) wheat flour 

Boil up water and 2 dl spelt grains. Simmer for 15 minutes. Set aside to cool. Pour out the water. 

In a large mixing bowl, dissolve yeast, salt and honey in lukewarm milk. Stir in quark, spelt grains and rolled spelt. Gradually mix in the flour and knead the dough for 10 minutes. 

Cover with a tea towel and let rise for 30 minutes. 

Turn the dough out onto a floured surface and knead about 3 minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 6 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 250°C. Bake for 15 minutes. 

Let cool on a wire rack.

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