The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Einkorn WW Rye with Grits Rolls

isand66's picture
isand66

Sprouted Einkorn WW Rye with Grits Rolls

 

I finally had a chance to sprout some grains and mill them with my new Mockmill II.  I bought some Einkorn a while ago and was saving it to sprout.  I love the nutty flavor that the einkorn flour imparts and the sprouted and sifted flour is amazing.

I decided I needed to stock up on some rolls and wanted to add some creamy grits to the mix along with some fresh high extraction rye and whole wheat.  Just to take it over the top some Greek yogurt was added to give it an even softer crumb.

Someone on one of the Facebook groups I follow had suggested coating rolls with polenta so I tried using the grits the same way by coating with an egg wash and then sprinkling on the grits.  I also used some smoked black sesame seeds and toasted onions as toppings.

As you can see the color is perfect on these.

Formula

Download the BreadStorm File Here

These came out as good as I could have hoped for.  The crumb is nice and open and soft and the combination of flours and fat made a great tasting roll.

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

Grits Directions

In a medium sauce pan turned on medium high, mix the grits with the butter to coat and then add the water and stir until the water is almost evaporated and the grits start getting thick.  Take off heat and add the cheese and mix thoroughly  Let the grits cool down to at least room temperature or put in the refrigerator covered and use when ready.

 Main Dough Procedure

Mix the flours , Greek Yogurt and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), and cooled grits and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and shape dough into rolls around 135 grams each.  Place the rolls on cookie sheets and cover with either a slightly misted tea towel or plastic wrap sprayed with oil to prevent sticking.  Let the rolls rest and rise for around 1.5 to 2 hours until they pass the poke test.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, using an egg wash paint the rolls and apply your toppings as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 435 degrees.  Bake for 25-35 minutes until the rolls are nice and brown.  I used two sheet pans and rotated them half way through the bake.

Take the bread out of the oven when done and let it cool on a bakers rack before eating if you can resist :).

 

 

Comments

trailrunner's picture
trailrunner

WOW...color and crumb are perfect. I bet the taste is fantastic. Did you use old-fashioned grits or instant ?  I have loved all your " buns" :) Can't wait to try these as well. I got my Mock Mill and only ground some rice to give it a test and then packed it back up in its box. Our movers arrive on Nov 27th so we need to get as much packed as possible. Our daughter is having her first baby next week as well so we are definitely NOT in bread making mode. Glad I stocked up a while back. Always love your creativity. c

isand66's picture
isand66

good luck with the move and he birth of your grandchild.  When things get settled I hope yiu give these a try.  They were tasty and worth the effort.

Regards

Ian

suminandi's picture
suminandi

these look delicious. Very nice soft texture and very attractive exterior 

isand66's picture
isand66

Glad you like them and hope you can try them at some point.

Happy Baking

Ian

alfanso's picture
alfanso

These are the types of rolls I'd expect to see on my table in the best restaurants.  Of course, I never eat in the best restaurants.  But if I did, I'd expect to see them there!

Nice bake Ian, alan

isand66's picture
isand66

Appreciate your kind words.  Not sure if they are ready for a Four Star restaurant yet but they sure were tasty.

Have to get back on the baguette Baking soon.  I have a long way to go to catch up to you!

Regards

Ian

IceDemeter's picture
IceDemeter

me feel not-quite-so-bad about the fact that I'm on my way out to shovel the driveway for the 4th time today...

These totally inspired me, so my main bake today was 100% Whole Grain, with an Ian-style-porridge, an Ian-type-flour-mix (Durum - Khorasan - Spelt all freshly milled), and ended up as 1 loaf plus 8 rolls (since, really, an Ian-style formula HAS to make great rolls).  Mine don't look as grand as yours, but they definitely are putting a smile on my face in spite of the snow!

Many thanks for always sharing such great bakes - with even better instructions!

Hope you and yours are all well and happy, and that all of the fuzzy butts are still enjoying leaves and not cold, wet, white stuff...

Best, Laurie

isand66's picture
isand66

I'm always so happy when I can inspire someone with one my bakes.  I hope you can try this one.  Your porridge bake sounds terrific and perfect for a snowy day.  We are getting spring like weather On Long Island NY.  It was 72degrees F yesterday. I'll take that over snow any day :).

The furrballs are all good and the dogs are yelling at me to walk them so have to go!

Regards

Ian

nmygarden's picture
nmygarden

Ian, you've done it again - made rolls with an ideal combination of flavors and texture. I bet these would make a great meal with a variety of mains - stews, chilis, hearty soups. I will definitely give these a 'go' - just need to stock up on flours again.

Enjoy your rolls and time at home with your family and furries!

Cathy

isand66's picture
isand66

please let me know how they come out when you give these a go.

Have a great weekend.

Regards

Ian