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Potato Spelt Wholemeal Bread Rolls

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 270
  • Yield: 8 1x

Description

Delicious homemade bread rolls with potato and spelt wholemeal flour.

Ingredients

Scale
  • 5.3 oz. (150g) potatoes, cooked
  • 3.4 fl. oz. (100ml) lukewarm water
  • 1/4 cup (60ml) lukewarm milk
  • 1/2 tsp. sugar
  • 0.4 oz. (12g) fresh yeast
  • 7 oz. (200g) spelt wholemeal flour
  • 3.5 oz. (100g) all-purpose flour
  • 3/4 tsp. salt

Instructions

  1. Cook the potatoes in salt water until cooked through. Let cool down, peel and press through a potato press. Set aside.
  2. Mix the water with milk and sugar in a bowl. Add the yeast and mix until dissolved. Let stand for 10 minutes.
  3. Add the two flours and salt to a large bowl and mix. Add the yeast mixture and potatoes and knead until you get a nice, smooth dough. Cover and let rise in a warm place for about 1 hour – the volume should double.
  4. Place the dough on a floured surface and knock out the air. Divide into 8 equal pieces and form balls. Dust with flour and place on a piece of baking parchment. Cover and let rise again for about 45-60 minutes.
  5. Preheat the oven with a baking sheet or pizza stone to a temperature of 425°F (220°C) for about 30 minutes. Use a sharp knife and cut into the surface of each dough ball. Pull with the baking parchment on the baking sheet or pizza stone. Place a heatproof bowl with water in the oven and bake the bread rolls for about 15-20 minutes until golden brown. The rolls are done when you knock on the bottom side and you get a hollow sound.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/potato-spelt-wholemeal-bread-rolls/