Frühstücksbrötchen

Name: Frühstücksbrötchen
Cuisine: American
Ingredients: 1 1/3 cups (250 g) warm water; 1 tsp (4 g) raw cane sugar; 2 Tbsp (20 g) yeast; 1 3/4 cups (200 g) bread flour; 2 cups (200 g) whole grain spelt flour; 2 Tbsp (20 g) flaxseeds; 1 pinch salt; 2 1/2 tsp (10 g) olive oil; 1 1/2 tsp (10 g) honey

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

Breakfast rolls with spelt flour. They have a bit of a crumbly texture and a light nutty flavor.

Spelt four has a different gluten structure from traditional wheat flour. Take care not to over-knead the dough or the gluten will break down.

Breakfast rolls with spelt flour. They have a bit of a crumbly texture and a light nutty flavor.

Spelt four has a different gluten structure from traditional wheat flour. Take care not to over-knead the dough or the gluten will break down.

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

Breakfast rolls with spelt flour. They have a bit of a crumbly texture and a light nutty flavor.

Spelt four has a different gluten structure from traditional wheat flour. Take care not to over-knead the dough or the gluten will break down.

Breakfast rolls with spelt flour. They have a bit of a crumbly texture and a light nutty flavor.

Spelt four has a different gluten structure from traditional wheat flour. Take care not to over-knead the dough or the gluten will break down.

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Ingredients

1 1/3 cups (250 g)warm water
1 tsp (4 g)raw cane sugar
2 Tbsp (20 g)yeast
1 3/4 cups (200 g)bread flour
2 cups (200 g)whole grain spelt flour
2 Tbsp (20 g)flaxseeds
1 pinchsalt
2 1/2 tsp (10 g)olive oil
1 1/2 tsp (10 g)honey

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Steps

1

Combine water, sugar, and yeast in a bowl and set aside for 5 minutes to activate.
2

Mix together the remaining ingredients in a large mixing bowl. Add yeast mixture after activated.
3

Knead by hand in the bowl, lightly, just until combined. Cover bowl and proof for 30 minutes.
4

Preheat oven to 450°F and place a bowl of hot water in the bottom for steam.
5

Turn out dough onto a lightly floured surface and divide into 8 balls.
6

Place on a baking sheet and make deep scores in an X pattern.
7

Bake for 12-15 minutes at 450°F with steam.