For breakfast this morning, I presented my boyfriend with my White Wheat-Free Bread, proud to the brink. However, even toasted, he didn’t seem all that content. I am guessing that’s due to the fact that he is used to much fluffier white bread, and the one I made contains brown riceflour, automatically making it a bit denser than with other flours. Additionally, he suggested I should add more seasoning. I had thought of that before, but we didn’t have any bread seasoning in the house, and, seeing that the White Wheat-Free Bread was an experiment that happened to turn out well, I was focussed more on the actually-turning-out-as-bread part than on adding additional seasoning. And, despite his lacking euphoria, I am still very, very happy about how it turned out!
Nevertheless, I took up the challenge of creating something more to his liking, and opted for a rye/spelt flour mixture today. The result has just been tasted and, within seconds of biting into the roll, my boyfriend’s eyes lit up and he said, “That’s awesome. You should make a whole loaf of that!” So, I am guessing it is safe to share this recipe with you, which was just as much an experiment, and which turned out edible just the same. I must be getting the hang of bread baking!
- 100g spelt flour
- 100g rye flour
- 1 teaspoon dry yeast
- 1/2 teaspoon brown sugar
- 1 teaspoon salt (mine turned out quite salty, if you don’t plan on using these for savoury bread spreads, use only 1/2)
- 1/3 teaspoon coriander
- 1/4 teaspoon cumin
- 100ml lukewarm water
1. Mix all the dry ingredients, then add the lukewarm water. Knead with your hands until you have a nice ball of dough. Cover with a hand towel and let it rise for 30 minutes.
2. After 30 minutes, knead through the dough again and form into a long coil.
3. Seperate the coil into four different pieces, and form rolls.
4. Cover the rolls, again with the handtowel, and let them rise for another 30 minutes.
5. Now place the rollss on a baking girdle, and preheat oven to 200°C. With a knife, cut lightly into the tops, this will keep them from cracking.
6. When oven is warm, place rolls inside and bake for 12 – 15 minutes, taking them out when the desired browning has been achieved.
Voilá: Beautiful Bread Rolls!
Update: I made a small loaf of this today, and it worked very well! The baking time was doubled, it took about 25-30 minutes to be done:
I wouldn’t double the amount of salt, though! 1 tsp. is more than enough!