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    Spelt Crusty Bread Rolls

    Spelt Crusty Bread Rolls

    I make these spelt crusty bread rolls when I want something simple but deeply satisfying: crisp crust, soft crumb, and great flavor from a mix of bread flour and spelt flour. The dough is no-knead and relies on short folds and timed rests.

    Spelt Crusty Bread Rolls

    Ingredients

    • 220 ml water
    • 3 g fresh yeast(or 2 g dry yeast)
    • 220 g bread flour
    • 100 g spelt flour
    • 6 g salt

    Instructions

    1. 1
      Mix 220 ml water with 3 g fresh yeast (or 2 g dry yeast) until dissolved.
    2. 2
      Add 220 g bread flour, 100 g spelt flour, and 6 g salt. Mix until no dry flour remains.
    3. 3
      Cover and rest for 30 minutes.
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold the 4 sides to the center with wet hands, then lift and slap once or twice.
    5. 5
      Cover and rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    6. 6
      Repeat one more stretch-and-fold round and gently lift and slap.
    7. 7
      Cover and let rise until doubled, about 2 hours.
      Timer Available:Bulk Rise (2:00:00)
    8. 8
      Turn out the dough, fold once, and divide into 6 equal pieces. Pre-shape each into a tight ball and rest uncovered for 10 minutes.
      Timer Available:Bench Rest (10:00)
    9. 9
      Final-shape each piece into a tight roll, place on a baking tray, cover with a towel, and proof for 30 minutes.
      Timer Available:Final Proof (30:00)
    10. 10
      Dust lightly with flour, score, and add a few drops of water around the tray for steam. Cover with another tray and bake at 220°C for 20 minutes.
      Timer Available:Covered Bake (20:00)
    11. 11
      Remove the top tray and bake 10 more minutes until deeply golden and crispy.
      Timer Available:Final Bake (10:00)
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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