When time is lacking, I sometimes decide to bake no-knead bread. Such recipes are now extremely common and pose no difficulty. But considering how little effort is required, the end result is more than decent, taste-wise. This morning I wanted to use spelt flour and bake individual bread rolls.
|No-knead spelt bread rolls|
Ingredients: (for 4–6 small rolls)
- 150 g spelt flour
- 100 g white bread flour
- 7-8 g instant yeast
- 1 tsp salt
- 200 ml lukewarm water
Mix both flours in a salad bowl. Take 50 g out of this mix and transfer to a large bowl. To it, add the yeast and 50 ml lukewarm water. Mix well, to hydrate the flour. Add a little more water if necessary. Cover with cling film and leave at room temperature for about 30 minutes.
Add salt to the flours in the salad bowl and mix. Add the yeast mixture and the remaining 150 ml water. Mix rapidly with a spoon until the obtention of an homogeneous, sticky dough. Generously sprinkle flour on top of the dough. Cover with a damp towel and leave to ferment 90 to 120 minutes or until the dough has at least doubled in volume.
Place an oven-proof dish filled with water on the sole of the oven and preheat to 250°C.
Flour your work surface. Tip the dough out of the salad bowl. Quickly cut the dough in 4 to 6 parts. Shape them without kneading.
Transfer to an oven rack lined with parchment paper. Cook at 250°C, 20 to 30 minutes depending on the size of the rolls. Here, 20 minutes were enough for 6 rolls. When baked, leave to cool on a rack for about 2 hours before serving.