Description
Goldbraune, luftige Brötchen mit knuspriger Kruste und zart-saftiger Krume. Das feine Aroma von Honig und Malz verbindet sich harmonisch mit nussigem Dinkel und mildem Weizen – ein unwiderstehlicher Frühstücksgenuss.
Ingredients
Scale
- 30 g fresh yeast
- 1 teaspoon liquid honey
- 150 ml lukewarm water-milk mixture
- 2 tablespoons oil
- 2 teaspoons level salt
- 250 g wheat flour (Type W480)
- 250 g sifted whole grain spelt flour
- 8 g malt powder (Backmalz)
- 150 ml lukewarm water-milk mixture
- Cornstarch (Speisestärke)
- Water for brushing
Instructions
- In a large mixing bowl, combine the fresh yeast, liquid honey, and 150 ml of the lukewarm water-milk mixture. Stir well until the yeast and honey are fully dissolved. Cover the bowl with a clean cloth and let the mixture rest for 15 minutes at room temperature. This activates the yeast and allows it to start bubbling.
- After the yeast mixture has rested, add the remaining 150 ml of lukewarm water-milk mixture, the oil, salt, wheat flour, sifted whole grain spelt flour, and malt powder to the bowl. Mix all the ingredients together until a rough dough forms.
- Knead the dough thoroughly for about 5 minutes on low speed (or by hand if not using a mixer) until it becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rest for another 10 minutes. This allows the gluten to relax and the dough to hydrate evenly.
- After the rest, knead the dough again briefly. Perform a series of ’stretch and fold‘ motions: grasp one side of the dough, stretch it upwards, and fold it over the center. Repeat this action for the top, bottom, left, and right sides of the dough. This helps develop the dough’s structure. Repeat this stretching and folding process three times, with 10-minute resting intervals between each round. Each time, cover the dough with a damp cloth.
- Once the dough has completed the stretch and fold cycles, divide it into 13 to 15 equal portions using a sharp knife or dough scraper. Shape each portion into a smooth ball by gently pulling the dough from the sides and tucking it underneath, then rolling it in your hands to create tension on the surface. This forms the classic ‚Weckerl‘ (small roll) shape.
- Place the shaped dough balls onto a baking tray lined with parchment paper, leaving enough space between each one for expansion. In a small bowl, mix a little cornstarch (Speisestärke) with water to create a thin slurry. Brush the tops of each dough ball with this mixture. Cover the tray loosely with a cloth and let the rolls rise until they are about 2/3 proofed (they should look noticeably puffed, but not doubled in size).
- Once risen, use a sharp knife or lame to make a shallow slash on the top of each roll. This helps control the expansion during baking and gives the rolls their signature appearance.
- Preheat your oven to 230°C (446°F), preferably with a baking stone or an oven tray inside to ensure an even bottom crust. Place a small oven-safe dish with water at the bottom of the oven to create steam (‚Schwaden‘), which will help the rolls develop a crisp crust.
- Transfer the rolls to the preheated oven and bake on the middle rack at 230°C for about 18 to 22 minutes, or until the rolls are golden brown. After the rolls begin to show light browning, reduce the oven temperature to 190°C (374°F) to ensure they bake through without over-browning.
- Once baked, remove the rolls from the oven and place them on a wire rack to cool. Enjoy them warm or at room temperature. They are best enjoyed fresh on the day of baking.
Notes
For best results, use freshly milled or high-quality flours. The addition of malt powder (Backmalz) helps achieve a nice color and aroma, but if unavailable, you can omit it or substitute with a small amount of barley malt syrup. The water-milk mixture should be lukewarm (about 35-40°C) to help activate the yeast. Brushing with a cornstarch slurry creates a lovely shine and helps the crust crisp up. Baking with steam is essential for a good rise and crust texture.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
