tspelt_buns.md - recipes - various cooking recipes (HTM) git clone git://src.adamsgaard.dk/recipes (DIR) Log (DIR) Files (DIR) Refs (DIR) Submodules --- tspelt_buns.md (1134B) --- 1 # Ingredients 2 - 23 g yeast 3 - 730 g (or ml) cold water 4 - 1000 g fine whole-grain spelt flour, I use Mamone from Netto 5 - 23 g salt (2.5 tsp) 6 - 4 tbsp lemon juice 7 - graham flour 8 - seeds for putting into dough and/or as topping (optional) 9 10 # Procedure 11 1. Put water in bowl, dissolve yeast in it 12 2. Add remaining ingredients, optionally add seeds 13 3. Knead for 8 mins in kneading machine 14 4. Remove bowl from machine 15 5. Let dough rest for 5 mins 16 6. Stretch dough 10 times with a wet hand by lifting sides 20-30 cm and turning it over 17 7. Repeat steps 5 and 6 three times 18 8. Let rise under tight cover or lid on kitchen table for 3-4 hours 19 6. Turn on oven at 275 degrees C one hour before baking on steel or stone 20 7. Spread graham flour on the working surface, pour out the dough on top, and 21 cover the dough surface with seeds or more graham flour 22 8. Cut the dough into squares and place on baking sheet with graham flour 23 surfaces facing up and down 24 9. Toss 1-2 dl water into oven and bake until golden brown (approx 5-10 mins) 25 26 If not to be eaten within the same day, I recommend deep freezing 27 the bread as soon as it has cooled down.