This recipe combines everything I want in a bread. Firstly it has the nutritional goodness of spelt which is an ancient wheat hybrid much higher in protein and nutrients then the wheat you buy in the stores. Spelt was the grain of choice in Europe for over two thousand years until the very recent commercialisation of grain and genetically altered wheat. If you can find sprouted spelt in your health food store, even better. It is also easy. Traditionally, for a bread not to taste yeasty and instead have a complex flavour profile and good crust it needs a fermenting time of 2-3 days. During that time yeast can ferment and develop flavor. With this recipe we use the sprouted grain and a bit of natural sugars for the yeasts to feed on in order to turbo-charge this process.
It is also easy. Traditionally, for a bread not to taste yeasty and instead have a complex flavour profile and good crust it needs a fermenting time of 2-3 days. During that time yeast can ferment and develop flavor. With this recipe we use the sprouted grain and a bit of natural sugars for the yeasts to feed on in order to turbo-charge this process.
-Matt Miller
PREPARATION TIME: 15 minutes, plus 2-8 hours rising
COOK TIME: 35-40 minutes
Makes 6-10 rolls
a little neutral tasing oil (rapeseed) for greasing the pan or baking paper
1 cup / 240 ml warm water
1 flat tsp fast action yeast (not fresh yeast)
1 tbls raw softened butter 2 tsp raw honey 2 tsp sea salt
1 lb / 450g /or approx half a bag sprouted white spelt flour (or simply white spelt flour) plus a little extra for dusting
whole oats or seeds for presentation
Makes 12-20 rolls
a little neutral tasing oil (rapeseed) for greasing the pan or baking paper
2 cups/ 480ml warm water
2 flat tbls fast action yeast (not fresh yeast)
3 tsp raw softened butter
5 tsp raw honey
4 tsp sea salt
2 lb /900g /or approx a whole bag less about a cup of sprouted white spelt flour (or simply white spelt flour) plus a little extra for dusting
whole oats or seeds for presentation
In the winter of a cold kitchen ...
Turn on oven to 100C.
In a small bowl combine and mix water, yeast, butter and honey just until the yeast is disolved . Grease or line baking sheet pans with paper and set aside. Sprinkle about 3 tbls flour on a clean dry work surface for kneading your dough. In a very large bowl add flour and salt. Combine this with your hands to incorporate. Make a well in the centre and add 3/4 of the water mix. Using your hands and a fork, incorporate the dough with your hands and the fork to scrape your hands and the sides of the bowl. Be prepared to get sticky. Add the rest of the water and continue to incorporate until you have a slightly sticky dough. (In the winter or a cold kitchen) Turn off oven . In a few minutes it willl be just warm enough for the bread to proof.
***COOKS TIP You are not looking for a dry dough, but instead for a slightly sticky one and this one of the arts of making bread. Feel free to add a bit of a dusting of flour or a sprinkle of water to get this just right. It is not about measurements, it is about getting this consistency right***
Turn the dough out onto your floured work surface and scrape your hands clean with the fork in to the dough. Lightly sprinkle flour on the dough as needed to kneed the dough with both hands by kneading away from you and then folding dough back towards you. If move the dough around clockwise a little bit each time you will evenly knead the bread. Do this about 6 times , flip over and repeat continuing to sprinkle a little flour as needed so you can work with the dough without it sticking to your hands. Into a clean large bowl (floured or greased) place your dough and cover over it with a dishcloth. Leave dough in pre-warmed oven for 1 hour to rise. When you are ready, clean , dry and dust the work surface with flour again. Preheat oven to 230C/450F Roll out your dough into a large sausage and divide up with a sharp kitchen knife into how many rolls you would like. Remember they will be nearly double this size. To make the rolls, pull up the edges together to make a sack so the smooth underside is pulled tight and flip it over onto the baking sheet smooth side up. If you place them next to each other they will be pull-apart style, versus a bit of space for individual rolls . To finish, either dust with flour or spray the tops with water and sprinkle with oats/seeds. Then make a quick little 20cm knife slit on the top of each muffin so they will rise from the topmost point. Every oven is different, but you are looking for a dark golden cracked crust. This is going to be about 15-20 minutes, or until this look is achieved on the middle rack or topmost and bottommost rack if using two sheets. I like to put a handful of ice cubes in the bottom of the oven as well to create a bit of steam which helps a nicer crust form on the bread. Don’t worry it wont hurt your oven! And please use the oven window to check progress not by opening the door. Allow 5-10 minutes to cool before moving the rolls off the pan.
Chef Tip: Make the large recipe and freeze what you do not use in individually wrapped aluminum boules. Then simply pop them in a preheated oven at 180C/250F for 15 mins from frozen and you have fresh rolls any time you like.
