Spelt and apple rolls.
by a tale
Spelt and apple rolls go well with both sweet or savoury spreads. Serve whilst still hot from the oven, cut into halves and place a dollop of butter onto them. Watch it melting.
SPELT AND APPLE ROLLS.
spelt flour – 200 grams
strong white bread flour – 100 grams
water, lukewarm – 120 ml
fresh yeast – 5 grams
brown sugar – 15 grams
a pinch of salt
apple, finely chopped – 1
Developing a starter begins with making a culture. Combine the flours in a large bowl. Form a small hollow in the centre. Crumble the yeast into the hollow, add the sugar. Slowly pour in some water, using a fork mix the yeast until dissolved. Do not mix in all the flour, just some so you achieve a viscous consistency. Sprinkle with flour, cover with a towel and let rest for 15 minutes.
Pour the remaining water into the flour. Add the salt. Stir to a soft dough then tip out on to a floured board. Knead the dough lightly and gently until dough starts to feel drier and tighter. Shape the dough into a ball and put it back into the floured bowl. Cover with a warm, damp cloth and leave in a warm place for about an hour, until it is roughly twice its original volume.
Divide the dough into six pieces and while shaping each of it into a ball, fill them with some pieces of apple. Place them on a tray lined with parchment paper. Dust with flour and cover it with the damp tea towel and leave it to rest for another 30 minutes.
Set the oven to 240°C and bake the rolls for 20-25 minutes until dark and crispy. They will sound hollow when they are done. Remove and cool on a wire rack.