23

8月

2018

DIY breakfast rolls

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INGREDIENTS

  • 10 G YEAST
  • 550 ML COLD WATER
  • 2 TSP FINE SEA SALT
  • 200 ML OATS
  • 1 TSP AGAVE SYRUP
  • 2 TBSP OLIVE OIL
  • 600 G SIEVED SPELT FLOUR

 

METHOD

Dissolve the yeast in cold water. Add the salt, oil, syrup, oats, and stir. Add the flour and knead the dough thoroughly, until flexible and smooth. The dough must be quite soft. Cover the bowl and place in the refrigerator overnight.

The next day, set the oven to 210 degrees (fan oven). Make ten rolls, and place them on a baking tray lined with greaseproof paper. For best results, use wet fingers or two tablespoons.

Place the baking tray in the oven and bake for 12-15 minutes until golden. Leave to cool on a rack before serving. Anna and Clara prefer to eat the warm rolls with refreshing jam, which always makes them think of summer.

DIY breakfast rolls

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