Spelteze Rolls

by Rod
(Dallas, TX)

Spelt flour and simple preparation combine to produce a mild-tasting, medium-rise loaf, but this dough is even better for baking rolls and bread strips to accompany soups and salads. Knead dough sufficiently to distribute moisture for the first rise and knead just until smooth for the second rise. Spelt flour is a tasty compromise between white flour and whole wheat; include a teaspoon of garlic granules and a dried herb for special flavor.

Spelteze Rolls

Ingredients: (more listed in Proof)

• 2 3/4 cups organic Spelt flour*
• 3/4 tsp salt
• 1/3 cup bread flour for kneading and to coat loaf pan.

* For bread strips, reduce to 2 1/2 cups

Proof: (10 min.)

• 1 cup warm water
• 2 1/2 tsp active dry yeast
• 2 tbsp organic honey
• 1/2 cup organic Spelt flour
• 3 tbsp virgin olive oil

Directions:

In a medium bowl, create a Proof by combining warm water, yeast and honey. Stir, then add 1/2 cup Spelt flour and stir well to complete. Cover and allow to set 10 min. in a warm place.

In a large bowl, combine remaining Spelt flour and salt. Cover and set aside.

When Proof has set 10 min., add olive oil and stir well; pour into bread mixture. Stir well, then knead with a wooden spoon about 3 min. to combine ingredients. Cover and allow to rise 30 min. in a warm place.

After first rise, sprinkle flour onto a flat surface. Remove dough from bowl and knead gently about 5 min. or until dough is smooth, adding sprinkles of flour to keep dough from sticking to hands and surface.

Form dough into a round loaf and place in center of cookie sheet (or divide into 8 rolls and space evenly). For bread strips, roll dough (or press down) to 1/2” thickness, then fold to transfer to cookie sheet; cut dough with a pizza cutter (or press down with a long knife), creating 1”strips. Cover with plastic wrap or a damp cloth and allow to rise 30 min. in a warm place.

10 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 35-40 min. (about 25 min. for bread strips, 30 min. for rolls). Serve warm, then cover and refrigerate any remaining bread.

Notes:

Sesame bread strips: Before baking, whip equal parts egg white and water, brush lightly on dough, then sprinkle on hulled sesame seeds. Rolls may also be brushed with egg white and sprinkled with sesame seeds.

Oregano Dip: Pour 1/4 cup virgin olive oil into a single serving bowl, sprinkle with garlic granules, freshly ground black pepper and dried oregano.