I love ancient grains. They’re a bit harder to work with because of the lower quality gluten, but they make up for it in taste as well as nutrition. This recipe was inspired by a baking mix I found online.
For 8 big rolls you need:
- 200g whole einkorn flour
- 150g whole emmer flour
- 150g whole spelt flour
(I always mill my own, that way you get the best flavor)
- 420g warm water
- 3 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1 Tbsp psyllium husks (I use whole, if you use ground, 1 1/2 tsp is enough)
- 2 Tbsp potato yeast
Mix and knead until you have a soft and smooth dough, about 10 minutes. It’s supposed to be sticky, don’t worry about it. Just handle it with oiled hands.
Place the dough in an oiled bowl or box and let it rest at room temperature for about an hour. Perform two rounds of stretches and folds during that time. I like to use a rectangular freezer box, it fits better into the fridge and I get a rectangular piece of dough after the bulk rise that’s easier to divide into rolls.
After the hour on the counter, place the dough in the fridge for about 12 hours. It should be all puffed up and have visible bubbles.
Heavily flour your work surface and let the dough slide out of the container onto the flour. Flour the top of the dough as well, carefully pull it into a rectangle and use a bench knife to cut it into equal size pieces. Place them on a cookie sheet.
Pre-heat your oven including a baking steel to 250°C while your rolls rest a bit. Place the cookie sheet directly on the baking steel when the oven is hot.
Bake them with steam for 25 minutes total. Turn the oven temperature down to 190°C once the rolls are in, open the oven door slightly for the last 3-5 minutes to crisp up the crust.
These rolls make great sandwiches or burger buns!
Today’s kitchen playlist (courtesy of the radio):
- Volbeat – Guitar Gangsters & Cadillac Blood
- J.B.O. – Wacken ist nur einmal im Jahr
- Devil Driver – Pray For Villains
- Freedom Call – M.E.T.A.L.
- Blind Guardian – Into the Storm