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