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Whey half-wheat rolls

updated

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Ingredients for 1 servings:

  • 250 g wholemeal spelt flour
  • 250 g whey
  • 4 g fresh yeast
  • Pre-dough
  • 250 g wheat flour, type 550
  • 50 g whey (max 80 g)
  • 10 g salt
  • 1 tsp baking malt
  • 1 tbsp butter or rapeseed oil
  • 4 g fresh yeast
  • 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 40 minutes

with wheat and spelt flour

Combine the ingredients for the starter dough and let it rise overnight. The next day, knead the starter dough with the ingredients from the main dough until the dough is smooth and pliable. Let it rest briefly, then roll it into rolls. Cover and let it rise for 30-90 minutes, then preheat the oven. Score the rolls and brush them with the beaten egg. Bake for 10 minutes at 250 degrees Celsius, then bake for the remainder of the baking time (about another 10 minutes) at 200 degrees Celsius.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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