Spelt rolls with wild yeast are a soft bun. Recently, I have been experimenting with Spelt flour in the replacement of white/wheat flour. It works amazingly, with a nutty flavor. The Spelt bun turned out excellent with coconut flavor.
Spelt is one of the ancient grains which contains more protein than regular wheat flour, which is easy for your tummy to digest. Since the spelt contains gluten, it can replace with wheat flour in baking. Like wheat flour, the spelt doesn’t absorb more water.
Benefits of the ingredients: (source)
Spelt flour: It is a lighter grain with a high amount of soluble fibers that contain iron and magnesium.
Sourdough starter: Contains probiotics that improve your digestion.
Coconut milk: It is antibacterial, antifungal, and antiviral. It acts as a skin cleanser and anti-aging.
Dry yeast or wild yeast (sourdough starter)?
Alternatively, you can use dry yeast as a starter. Dry yeast or instant yeast cut your time in half. Wild yeast takes more time to ferment. Specifically, for 2 cups of flour, use 1 tsp of dry yeast.
The water level in the dough
The water level depends on what type of yeast you are going to use. For instance, if you are using dry yeast, add more water. Even if you are using a sourdough starter, it depends on the hydration level of the starter. Add warm water gradually to form a sticky dough.
Why spelt rolls are not fluffy?
They will not hold their form since the Spelt has a lower glycemic index and might seem a little flat. To get a better texture, you can use 1 cup of wheat flour and 1 cup of Spelt flour.
Proofing and retarding
Patience is the key while baking with a sourdough starter. Leavened rolls are mostly proofed twice. After the dough is shaped into rolls, second proofing can be done.
Retarding is done during the time of the second rise. You can shape them into rolls and keep them overnight in the refrigerator and bake them fresh in the morning for breakfast. It gives a nice color too.
If retarding overnight, allow it to be at room temperature before baking your refrigerated bread. This can be done while you are preheating the oven.
How to proof the dough in the instant pot?
Proofing on instant pot is a breeze. In the pot, pour a tsp of oil and spread it all around the pot. Place the dough and coat it with oil as well. This will prevent the dough from getting dry.
Use the YOGURT set mode in NORMAL pressure. The instant pot really cuts down the time. For example, if the recipe calls for 4 hours on a countertop or warm place, the Instant pot will take only 2 hours. However, for recipes that call for longer hours of proofing time, make sure to adjust the settings to low pressure.
Variations:
- Coconut milk can be replaced by almond milk.
- For more coconut flavor, you can sprinkle some unsweetened shredded coconut.
Spelt buns with wild yeast
Ingredients
- 2 cups spelt flour
- 1/2 cup wild yeast
- 2 tbsp coconut sugar
- 1/2 cup coconut milk
- 1/4 cup warm water or less
- 2 tbsp coconut oil or olive oil
Instructions
- In a bowl combine all the ingredients leaving water.
- Mix well and add water little by little to form the dough consistency.
- Knead the dough for 5-7 minutes and place it in a greased bowl and coat with oil on top to avoid dryness.
- Keep it in a warm place for 4 hours or proof in an instant pot for 2 hours.
- After it rises, punch it down and knead again for 5 minutes.
- Roll cylindrically and split them into 6 and make a roll.
- Second proof it for 30 minutes.
- Bake them in a preheated ovenfor 20 minutes or until baked.
- Brush them with oil on top and serve warm.
Its look very delicious, I am going make it.