This blog is primarily cake-recipe based, but, from time to time, I will include some savoury ones too. I also like to write about my travels and encounters, especially if they involve great food. I speak as I find. Opinions expressed are my own, and not sponsored, requested, or paid for by others, unless specifically stated.
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Monday, 23 January 2012
"Half and Half" Spelt Bread Rolls
I bought a few packs of wholegrain Spelt flour a while back, and was not really sure where, or how to use it. However, with a bit of lateral thinking, I came to the conclusion that it could be substituted in any recipe which would lend itself to the nutty flavour of Spelt. Read more ...../
They do look great Colette. The Chef makes a decent amount of baked goods using Spelt flour (at work) and it has taken him several months to figure out ratios etc. But once he got the hang of it, they turned out great. Your rolls look delicious and I love all the seeds x
Thanks, Móna. I will be honest and tell you that I did them initially with just spelt, and the result resembled rocks!! That's why I decided on the 50/50 option, and thankfully the above was the result. No doubt The Chef makes a mean roll too.
Thank you for your comment, Shaheen. It's a good place to start, as using all spelt can result in very hard bread. You can also just to white, if you prefer.
They look devine!
ReplyDeleteThanks Yvonne :)
DeleteThey look really delicious.... and I love the new name!
ReplyDeleteM
Thank you M, I thought it was more in keeping with what I like to write about :)
ReplyDeleteThey look fab Colette. Will have to to put them on my list to try soon.
ReplyDeleteThanks, Adrienne. They are easy enough to make, the longest part is the proving, but it's worth it.
DeleteThey do look great Colette. The Chef makes a decent amount of baked goods using Spelt flour (at work) and it has taken him several months to figure out ratios etc. But once he got the hang of it, they turned out great. Your rolls look delicious and I love all the seeds x
ReplyDeleteThanks, Móna. I will be honest and tell you that I did them initially with just spelt, and the result resembled rocks!! That's why I decided on the 50/50 option, and thankfully the above was the result. No doubt The Chef makes a mean roll too.
ReplyDeleteI don't think I've baked with spelt yet, so this post for me is very encouraging And i'll go the 50/50 route too.
ReplyDeleteThank you for your comment, Shaheen. It's a good place to start, as using all spelt can result in very hard bread. You can also just to white, if you prefer.
DeleteOh wow, these look great!
ReplyDeleteThanks, Breige. They take a while (proving) but it is worth it!
DeleteThese look wonderful :)
ReplyDeleteThanks, Val, it's a good recipe to use, or you could just use all white, or all wholemeal if you like, or a 50/50 of both, rather than spelt.
Delete