The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls

isand66's picture
isand66

Spelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls

Both of these bakes were pretty simple for me and I had to restrain myself from adding some cheese or other ingredient :).  Sometimes simple is best and I have to admit the Spelt Barley loaf tastes awesome.  It has a nice chewy crust with deep nutty flavors from the spelt and barley flours.  It made an excellent pastrami sandwich for lunch the other day with some melted cheese and Thousand Island dressing.

The rolls came out nice and soft with an extra tang from the buttermilk.  These are also excellent sandwich rolls or great for breakfast with some butter, cheese or jam.

The crumb was not exceptionally open, but perfect for sandwiches.

 

Here are the Zip files for the above BreadStorm files.

Here are the Zip files for the above BreadStorm files.

The bread came out great. The crumb was nice and open and moist and tasted fantastic.  This one is a keeper for sure and worth trying.  The nutty flavor of the spelt was really complimented with the corn flour and made for one tasty bread.

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.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water(buttermilk for the rolls) for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, (honey for the Spelt-Barley Loaf) and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees (for the rolls I baked at 435 F).  Bake for 35-50 minutes (15-20 minutes for the rolls) until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Comments

Yippee's picture
Yippee

as I'm reading your post! Did the barley flavor come through? I think I read it in a recent post about pre-treating it to enhance its flavor. Wondering if you did the same? Glad to see your post, and hope you're enjoying the time to bake and relax. 

Best,

Yippee

isand66's picture
isand66

I didn’t do anything to the barley and you could definitely taste the extra nutty flavor it imparted.  I am going to try this one again and toast the barley before milling which should add even more flavor.  I was very happy with the flavor of this bake.

Have a great holiday today.

Best Regards,

Ian

Elsie_iu's picture
Elsie_iu

is one of favorites. I like the soft crumb and pale brown color of both breads :) They have to taste great with so much whole grains. I found an Indian grocery store selling whole unhulled barley recently. Can't wait to try sprouting barley and see what flavor it'd impart! 

Nice bake as always! The score turns out nice too! 

isand66's picture
isand66

Glad you like it. I was very happy with the flavor profile on both the bread and the rolls. I love the extra nutty flavor the barley added.
Look forward to your next bake.

Best Regards,
Ian

dabrownman's picture
dabrownman

for sandwiches, smoked meats and sopping up stuff like Italian red sauces or ciopini  - Im feeling Italina toda

Making pizza tonight using the old standby, some durum, instant yeast garlic, rosemary, sun dried tomato crust with cherry tomatoes crushed by hand with garlic, red chili flakes and Thai Basil  and dried oregano w/S&P for the simple Chris Bianco sauce.  Re-hydrated Porcini mushrooms, red onion, red pepper, hot Italian sausage and pepperoni for the meats and 3 cheeses beside Mozzarella yet to be sorted out.  Will make it on the grill in a jelly roll pan Sicilian Pan pizza style washed down with a nice glass of Chianti Classico Resrva. 

Hope your job search goes well and the East Cost pack of 7 little furry ones are doing well.  Lucy sends her best.

Nice baking as usual Ian but there isn't much garden greenery in the pictures yet.... but we will look forward to it!

isand66's picture
isand66

This one was simple but tasty.  I really like the way the barley added all the extra nutty flavor.

The pizza sounds awesome as always.  I just received my order of Caputo flour from Amazon today so will be making some pizza soon enough.  I bought the new book from Peter Reinhart which is all about pan pizza.  I have to really read it through, but I skimmed it quickly so far and one thing he claims to have come up with to add extra flavor is to add part of the cheese on the dough in the pan and let it retard.  Sounds interesting and worth a try.  I will give you more details once I get through the book and start trying some of the recipes.  We have a new pizza place in town that has a brick oven, but makes a mean Detroit style pie with Pepperoni.  Their regular pies are so so, but the Detroit is pretty amazing.  It has a nice airy crumb with a crisp crust.  This will be my goal to try and emulate soon enough.

Mixed up a porridge bread today using some purple corn polenta so tomorrow morning will bake it off and see how that turns out.  My former colleague has been begging me for some bread so one of them is for her.

The gardens are finally starting to take shape and most of the new plantings are all done so photos are forthcoming in my next post for sure :).

Happy Baking to you and your 5 star apprentice!