The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seedy Spelt, Flax and Chia Rolls

prettyfish's picture
prettyfish

Seedy Spelt, Flax and Chia Rolls

One of my favourite baked goods is a crusty and seedy roll, perfect as a sandwich or eaten open-face like the Germans do. Once again I tried to increase the nutritional content by using Spelt rather than white flour, and by adding a chia and flax seed soaker. I added SD starter for flavour, but also used yeast because I was baking the same day. These tasted great and were a good balance of chewy and fluffy on the inside. The recipe below made 8 rolls, but if you want them larger just divide into 6 rather than 8. The hydration is quite high so the dough is messy, but this improves the texture. If you prefer denser rolls I would decrease the hydration slightly.

  • 500 gr flour (300 gr spelt, 200 gr ww German type 1050)
  • 100 gr SD starter at 100% hydration, made with whole rye flour (my darling "Steve")
  • 5 gr dry yeast
  • 12 gr salt
  • soaker made of 3 tbsp chia seed and 2 tbsp coarsely ground flax seeds, soaked in 50 ml water (all water should be soaked up by your seed mix, drain excess if needed)
  • seed mix for topping (in this case I mixed poppy, sesame, chia and sunflower seeds with some spelt flakes)
  • 350 ml water 

Seed Mix

I start the soaker and simultaneously autolyse flour and water for 30 min. Then I add the remaining ingredients (except for the topping) and knead in KA on low speed for approx. 10 min. I let the dough rest and proof with an occasional S+F for 3 hours or until doubled in size. Spelt flour prooves quickly, so keep an eye on it. I preheat the oven as hot as it'll go, for me that 240 celsius. I turn out the dough, divide into 8 and let rest 10 or so minutes. Using a fair bit of flour on the work surface, I shape the rolls and try to build some surface tension by dragging them towards me with the bench scraper. They will look a bit flat, but there's a lot of oven spring once they bake. I spritz the rolls with water and top liberally with the seed mix, patting it in as I go. Once they're all seeded, I add some quick slashes (although this isn't neccessary). I bake at a high temp with steam for 25 min, then another 8 min without steam at a lower temp (180 C).

Comments

Filomatic's picture
Filomatic

Those are great.  Do you have a crumb photo?

Danni3ll3's picture
Danni3ll3

And nice write up! As asked already, do you have a crumb shot?

prettyfish's picture
prettyfish

Danni3ll3's picture
Danni3ll3

They sure look delicious!

cgmeyer2's picture
cgmeyer2

The rolls look beautiful & very yummy. i'm definitely going to make these soon.

claudia

dabrownman's picture
dabrownman

just staring a Lucy and she got a little anxsy, a cross of antsy and anxious.  Next thing you know she is going for a sharp knife to stab one or all of them,  cut it open and put some brisket and BBQ sauce on it!  It was all I could do to get her in the kennel before getting all sliced up myself.  She gets like that sometimes....especially when she feels like she is being left out of a good sandwich situation.  She sure is a good judge of bread for sure though and these rolls look fantastic inside and out.

Well done and happy baking.