When you smell freshly baked bread before breakfast, you know that it will be a good start of the day.
- 3 dl whole milk
- 350 gram sifted spelt flour
- 70 gram whole spelt flour
- 0,5 pack fresh yeast
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cardamom
- 1 tbsp honey
- 1 tbsp good olive oil
On the weekends we always tend to have breakfast together. We do not get up early, but I usually get up a little before the others and prepare for breakfast. Eating a good and long breakfast together when it is a day off I think is incredibly nice. Enjoy a longer breakfast and chat together. My wife does not tolerate wheat flour so well and therefore I make more and more food with spelt flour. These breakfast breads are very good! I take in both good olive oil and honey for extra good taste.
Start by heating the milk to about 37 degrees and pour into a bowl. In the lukewarm milk I add the yeast and stir until the yeast has dissolved. Then add honey, salt, cardamom and olive oil and stir well.
Measure out sifted spelt flour and whole spelt flour and mix together. Add to the milk mixture little by little. Stir well with a ladle. When you have a nice consistency on the dough, I take it out of the bowl and place it on a kitchen workbench. Sprinkle on a little extra flour and knead the dough for 1-2 minutes. The beauty of spelt flour is that you should not knead it so well. This makes baking with spelt flour even easier and faster.
Put the dough back in the mixing bowl and cover with plastic. Let the dough rise for about 30-45 minutes.
The dough has doubled in size when it has risen. Place the dough on a clean kitchen workbench and divide the dough into 9 approximately equal pieces.
Roll each piece of dough into a bun and place on a baking tray with baking paper. Press them a little flatter on the baking paper. Now the breakfast breads should be allowed to rise once more before baking. Cover with plastic and place in a warm place. I have a raising function in the oven and let them stand there for 30 minutes.
Brush the bowls with egg and sprinkle with sesame seeds. I sprinkle a little flour for a slightly rustic and finer look when they are done baking.
Bake at 220 degrees hot air for between 10-14 minutes. Allow to cool for a few minutes before serving.
Now you can enjoy delicious breakfast breads made from spelt. Cut up and top up with your favorite toppings. Enjoyed with the family, a freshly drawn cup of coffee and good conversations. Good luck.