John Myers
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Bread & Rolls: Bread from Experimental Kitchen
The perfect bread & rolls: bread from experimental kitchen recipe with a picture and simple step-by-step instructions.
- 450 ml Almond milk
- 100 g Spelled semolina
- *************
- 250 g Organic spelled flour
- 100 g Coconut flour
- 1 bag Instant yeast
- 4 tbsp Sesame oil
First
- Warm up the almond milk, pour in the semolina and bring to the boil briefly, pull aside and allow to cool. To do this, I poured the semolina into a ceramic bowl and stir it every now and then, so it simply cools down faster.
then…
- Put the spelled flour, coconut flour and yeast in the mixing bowl of the food processor. Mix these dry ingredients well and then add the lukewarm semolina mixture and knead everything well into a dough, or let knead 🙂 and add the oil while kneading.
- Let the dough rest for about 1 to 1.5 hours, then knead again and shape into a body or put in a baking pan and bake for about 45 minutes (preheat the oven to 200 degrees beforehand, then bake to 180 degrees)
- When the bread passes the knock test, it is ready … place on a wire rack to cool down.
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