Bakery Not Found
Finding a good bakery is not always that easy. Oftentimes we ended up disappointed after spending significant amounts of money at local bakeries. This was one of the reasons why we started to bake things on our own. The secondary reason was just health. A lot of baked stuff in Czechia is just made with white wheat flour, which is not very healthy, but it is not very filling. At least not for a long time. 2 very popular items at bakeries would be houska (braided bread roll as shown in our recipe) and rohlík. Both are made from very similar dough.
We were just looking for some alternatives and we were shocked that there were not that many. And those that were available at bakeries were just quite expensive. We ended up trying to bake different things with different flours – like spelt, rye, wholemeal, etc. Some recipes were better, some were worse, but mostly, it took a lot of effort and time. In the end, we have discovered this recipe that combines spelt flour and regular wheat flour. It doesn’t take an excessive amount of time and it tastes good.
How To Shape Bread Rolls
This recipe is basically for the dough, that is the important part. How you shape it is completely up to you. You can decide to make buns out of it if you want to be done with it quickly. However, we have decided to keep with our Czech tradition and we are showing here the typical Houska shape. Every bread roll is braided into 2 strips. It is not very complicated and it can be done rather quickly with some practice. You can check our quick demonstration video below.
Easy Spelt Bread Rolls
- 250 g Spelt flour
- 250 g All purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 12 g Active dry yeast (or 30g of fresh yeast)
- 1 egg
- 250 ml warm milk
- 100 ml vegetable oil
- 1 additional egg for brushing
- Preheat the oven to 180C (350F).
- In the bowl mix both flours together and make a hole in the middle.
- Put the yeast and sugar into the hole and pour warm milk on it. Mix the yeast, sugar, and milk together with a little bit of flour and wait 5-10 minutes until it starts to bubble.
- Once the yeast mixture starts to bubbling, put the egg, oil, and salt and mix it with flour and yeast.
- Knead the dough until it's smooth (you can use more flour if it's still sticky). We don't wait for rising!
- Split the dough into 8 pieces and make a stripe from each piece. Divide this stripe into 3 strips and braid them.
- Transfer the rolls to the sheet pan (with baking paper). Cover the rolls and leave them for 15 minutes to rise.
- Brush the rolls with a beaten egg. You can sprinkle the rolls with poppy or sesame seeds or salt.
- Bake for 20-25 minutes (depends on your oven, the rolls must be nicely golden).
- the Bread rolls will last fluffy for 1 day but they are also good the next day.
- You can freeze them for up to 2 months and there is no big difference after defrosting. But in this case, I really recommend grilling them. The bread roll will be really crispy.
- Ideal for breakfast instead of bread or you can use the roll for sandwiches!
- If you don’t have spelt flour, you can use All-purpose flour instead.
- I usually make 8 pieces from this amount of dough but you can make more pieces if you want smaller rolls.
Did you make this recipe?
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