I had never used spelt flour before I made these little seeded rolls. The only reason being that I had never found spelt flour in any of the shops I frequent. Quite a few of you wanted spelt flour recipes and I wanted to expand on the new Wholemeal/Multi Grain Breads playlist I made, so this was the perfect way to do it.
Spelt flour has a different balance of gluten forming proteins than regular wheat flour. Gluten is formed between two proteins – glutenin & gliadin. Glutenin makes the dough elastic and gliadin makes it stretchy. Spelt flour has less glutenin, so it will produce a dough that is more stretchy and less elastic.
It is by no means a bad thing, just something to be aware of. Stretchy dough will produce lighter bread. But it will be trickier to handle.
Spelt is also a bit healthier than regular wheat, especially the wholegrain kind that we use in this recipe. The seeds add their own nutritional value, and the use of a preferment brings great flavour.
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Chapters
0:00 Intro
0:41 Ingredients & equipment
1:16 Making the preferment
2:20 Mixing the dough
3:50 Bulk fermentation & folding
4:42 Diving, pre-shaping & resting
5:40 Final shaping & final proof
7:04 Glazing, adding seeds & baking
7:58 The result
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#Bread #Baking #ChainBaker
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