Saturday, April 14, 2018

Spelt and Potato Rolls

This rolls have a lovely earthy aroma and flavour.  This is due to the organic stone ground wholemeal Spelt flour and the new potatoes, including their skins.
Makes 8.


150g potatoes steamed and cooled
100g warm water
60g warm milk
1/2 teaspoon of sugar
3 teaspoons yeast
200g Spelt flour
150g white bread flour
3/4 teaspoon salt
1 teaspoon improver

Heat oven to 200 degrees FF

Add warm water and warm milk, yeast and sugar to TMX bowl.
Mix speed 4 , 10 seconds
add remaining ingredients with salt last
Mix speed6, 10 seconds
Knead 4 minutes, at 37 degrees
leave to double
Form into 8 even rolls
Place on a lined baking tray, spray with water, cover with plastic and allow to double.
( as it was cold when I made these, I warmed the tray slightly in the oven and then placed the rolls on it and placed tray with rolls over steaming sink of hot water and covered with a table cloth.  the steam was able to circulate around the rolls.)
Bake 15 /20 minutes in centre of preheated oven, 200 degrees FF