Rolls – Wholefoodspace

Sourdough rolls – the best way to bake

Andreas — Tue, 14 Nov 2023 17:11:58 +0000

These super tasty sourdough rolls are also really flavorful thanks to the herbes de Provence. You can even use more if you like.

Sourdough rolls

I like to eat these rolls with my soy yoghurt sauce and some tempeh or tofu that has been marinated and baked in the oven beforehand. Various burgers are also perfect for these rolls.

Sourdough rolls

Sourdough rolls are a different type of bread roll, which are normally baked with yeast. The sourdough gives the rolls a certain aroma, which makes them particularly tasty.

Course rolls

Keyword herbs, salt, Spelt flour type 1050, water, whole spelt sourdough

Prep Time 8 10

Cook Time 20

Total Time 8 30

Servings 1 person

Ingredients

130 g spelt flour type 1050
25 g whole spelt sourdough
2 g salt
0,5 tsp Herbs of Provence
100 ml water

Instructions

Mix all the ingredients together. Cover and leave to rise in the cold for at least 8 hours or overnight.
Then place on a floured surface. Fold the dough twice with a pastry card. First from left to right, then from top to bottom. Repeat this process again. Then shape into a roll and cut off 3 small pieces. Carefully shape each part by gently pressing the dough flat, rolling it up and shaping it into a roll.
Preheat the oven to 220 degrees Celsius top/bottom heat. Place the rolls on a baking tray lined with baking paper. Leave to rise for another 15 – 20 minutes. Then bake in the oven for 20 minutes.

Tip

The rolls taste best when they are still slightly warm. Baked rolls can be reheated briefly in the oven before eating.

Interesting to know

Sourdough and yeast are both leavening agents. Sourdough is produced by the fermentation of natural microorganisms. You can find out how to make a sourdough starter on my homepage.

Vegan milk rolls – fabulously soft

Andreas — Tue, 14 Nov 2023 16:47:17 +0000

Vegan milk rolls are simply amazing. As they are so incredibly soft, you can theoretically just eat them as they are. But one of my spreads in particular is perfect for spreading on them. You can also put seasoned tofu and tempeh in the oven and put them on the roll with some soy yoghurt sauce.

Vegan milk rolls

I always have vegan milk buns frozen in the freezer. They are perfect for taking with you or as another meal to enjoy at home. They are quickly defrosted and topped. Soft and full of flavor, just the way you love milk rolls. These rolls also go well with a sweet spread.

Vegan milk rolls

Vegan milk rolls, just the way you love them. Soft and fluffy and full of flavor. Goes well with both savory and sweet spreads.

Course rolls

Keyword Apple, Baking powder, dry yeast, oil-free, Soy drink, soy jogurt, Spelt flour type 1050, Vegan, Whole spelt flour

Prep Time 2 20

Cook Time 25

Total Time 2 45

Servings 2 person

Ingredients

1 apple approx. 110 g
200 ml soy drink
150 g whole spelt flour
150 g spelt flour type 1050
2 tsp baking powder
9 g dry yeast
2 tsp locust bean gum
70 g soy yogurt
juice of half a lemon
1 – 2 g salt
Spelt flour type 630 for working with

Instructions

Cut, peel and core the apple. Puree in a blender together with the soy drink.
Stir together the remaining ingredients and mix with the pureed soy drink mixture.
Cover the dough and leave to rise for approx. 1 – 2 hours.
Then place on a floured surface. The dough is very soft. Fold 3 times using a pastry card and lots of extra flour so that nothing sticks. First fold from left to right, then from top to bottom. Then flatten slightly and fold 2 more times. Keep the dough loose, do not press too firmly.
Gently shape into a roll. Cut off small pieces.
Lightly round each piece again with flour and place on a baking tray lined with baking paper.
When all the buns have been formed, leave to rise for another 15 – 20 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Carefully brush the buns with soy drink, place in the oven and bake for 10 minutes at 200 degrees. Then lower the temperature to 180 degrees and finish baking for 15 minutes.

Tips

You can also use another plant-based drink or plant-based yogurt. Of course, you can also quickly conjure up a sweet version of the recipe by simply adding raisins to the batter.

Interesting to know

Although the buns are called milk buns, they naturally contain no milk. Vegan milk buns are simply the plant-based version of classic milk buns. In any case, they taste simply fabulous and are in no way inferior to the original.

Wholemeal spelt pretzels – super basic

Andreas — Mon, 13 Nov 2023 14:47:31 +0000

The wholemeal spelt pretzels simply taste incredibly good. A Bavarian specialty made wholesome. You can always use them. Perfect for work or at home at any time.

Wholemeal spelt pretzels

They simply look good enough to eat. The wholemeal spelt pretzels go best with one of my ingenious spreads. You can also add lettuce, cucumber, tomatoes and other raw vegetables on top of the spread.

Wholemeal spelt pretzels

Wholemeal spelt pretzels can be enjoyed anytime and anywhere. Simply take them with you and bite into them. Or you can spread them with a delicious spread.

Course pretzels

Keyword Date flour, dry yeast, salt, Vegan, water, wholemeal spelt flour

Prep Time 1 3

Cook Time 20

Total Time 1 3 20

Servings 4 person

Ingredients

Pre-dough

300 g whole spelt flour
3 g dry yeast
1 tbsp lemon juice
3 g salt
10 g date flour
200 ml plant drink or water

Flour cooking piece

100 g whole spelt flour
5 g salt
300 ml water

Main dough

300 g whole spelt flour
3 g dry yeast
2 g salt

Instructions

Pre-dough

Mix the ingredients for the starter dough together and knead. Cover and leave to rise overnight in the fridge.

Flour cooking piece

Put the ingredients in a pan. Then cook to a thick porridge. When the porridge has cooled down, cover and refrigerate overnight. Either in the fridge or in the cellar.

Main dough

The next day, place the starter dough, the flour mixture and the mixed ingredients for the main dough in the bowl of the food processor. Knead everything in the food processor for 10 minutes. However, the flour mixture for the main dough should only be added little by little.
The dough should come away from the bowl easily.
Cover the dough and leave to rise at room temperature for 2 hours.

Finishing

Cut off small pieces of dough from the risen dough and form long strands. The middle part should be thicker than the two ends.
Shape each strand individually into pretzels. Place 3 pretzel pieces at a time on a plate and leave to freeze in the freezer for approx. 20 – 30 minutes.
Boil 1.5 l – 2 l of water with 1 teaspoon of salt and 50 g of household baking soda. Then turn down the heat so that the water only boils slightly.
Preheat the oven to 220 degrees celsius fan.
Dip the pretzels individually into the water for approx. 30 seconds. When the pretzel floats to the top, remove with a slotted spoon and place on a baking tray lined with baking paper. Treat all the pretzels one by one. If you prefer your pretzels with salt, you can sprinkle them with coarse salt.
Then bake in a fan oven for approx. 18 minutes. Open the oven door every 5 minutes to allow the steam to escape.

Tips

If you don’t want to use household baking soda, you can boil the water with just salt. This will keep the pretzels light in color, but they will not be as crispy.

You can also prepare the pretzels with type 1050 spelt flour as an alternative to wholemeal spelt flour or use half/half.

Interesting to know

The baker dips the pretzel into a cold caustic soda solution. This is why such pastries are also called lye pastries. Of course, household baking soda is not as strong, but there is still a certain taste.

Swiss-style baguette – simply good

Andreas — Wed, 08 Nov 2023 19:46:50 +0000

There are many different types of Swiss rolls. The Swiss-style baguette, also known as “Schweizer Bürli”, is a crispy type of bread roll. I baked my Swiss-style baguette my vegan way. Shaped in an elongated form so that they are easy to fill or top.

Swiss-style baguette

These baguettes are crispy on the outside and soft on the inside. They can be served warm or baked again just before eating. The rolls are delicious with a variety of vegetables and sauce on the inside or with a tasty spread. Or you can simply fill them with marinated tofu, which gives the rolls a special flavor.

Swiss-style baguette

Swiss-style baguette baked vegan with spelt flour. An excellent alternative to other types of baguette.

Course rolls

Keyword baking malt, fresh yeast, Spelt flour type 1050, Whole spelt flour

Prep Time 2 30

Cook Time 25

Total Time 2 55

Servings 3 person

Ingredients

400 g spelt flour type 1050
100 g whole spelt flour
20 g baking malt from rye
15 g fresh yeast
2 tsp salt
1 pinch of date flour
1 squeeze of lemon juice
270 ml lukewarm water

Instructions

Dissolve the fresh yeast in a little lukewarm water.
Mix all the ingredients together and knead the dough well.
Cover and leave to rest for 2 hours.
Then knead the dough again briefly. Shape into an oblong shape on a floured surface. Then cut off small pieces of dough and shape them into long pieces again.
Line a baking tray with baking paper. Place the dough pieces on it. Cut each piece of dough diagonally 2 – 3 times.
Leave to rise for another 15 minutes.
Preheat the oven to 230 degrees Celsius top/bottom heat.
Bake the dough pieces in the oven for 25 minutes.

Tip

Enjoy the baguettes with soups and salads too. They are always an excellent side dish. Try hollowing out the baguettes so you have much more volume for delicious fillings.

Interesting to know

The Swiss-style baguette is a special type of bread roll that can be baked differently depending on the region in Switzerland. My baguettes were baked my vegan way.

Ruchmehl rolls with spelt flour – excellent

Andreas — Tue, 26 Sep 2023 17:21:21 +0000

Ruch flour, also known as Type 1050, has a strong flavor and a slightly nutty aroma. My rolls are made with a spelt flour type 1050. The Ruchmehl rolls with spelt flour are particularly hearty due to the higher content of shell components. The degree of grinding is something like 85 – 87 percent.

Ruchmehl rolls with spelt flour

Ruchmehl rolls with spelt flour is a particularly tasty type of roll and are wonderful as a side dish for soups, salads or as a base for sandwiches.

Ruchmehl rolls with spelt flour

Ruchmehl rolls with spelt flour type 1050. Wonderfully fragrant, wonderful texture. Soft and yet crispy.

Course rolls

Keyword fresh yeast, Ruchmehl, salt, Spelt flour type 1050, water

Prep Time 1 2 30

Cook Time 20

Total Time 1 2 50

Servings 3 person

Ingredients

Pre-dough

100 g pelt flour type 1050 or spelt ruchmehl flour
1 g fresh yeast
100 ml cold water

Main dough

350 g Spelt flour type 1050 or spelt ruchmehl flour
10 g fresh yeast
5 g salt
200 ml lukewarm water

Instructions

Dissolve the yeast with a little water and then make the pre-dough with the other ingredients.
Let rise, covered, in the refrigerator overnight.
The other day, slide the pre-dough onto a floured surface and let it rest, covered, for 20 minutes so that the dough gets used to the temperature.
Knead the ingredients for the main dough and the pre-dough together. Either by hand or all with the food processor. After that, the dough should rest covered for about 2 – 3 hours.
Cut small portions of the dough with floured hands. Shape them round first, then lightly flatten the front part and fold over onto the other part.
Place all rolls on a baking sheet with baking paper. Cover and let rise for another 30 minutes. Slightly cut in the middle and put in the oven.
The oven should be preheated to 240 degrees Celsius top/bottom heat. Place a container of hot water on the bottom of the oven. Turn the temperature down to 220 degrees. Bake the rolls for 10 minutes. Then release steam and finish baking for another 10 minutes.

Tip

Of course, you can also bake your rolls with dry yeast. Then take for the pre-dough also 1 g and for the main dough 4 g dry yeast. Sprinkle your rolls with black cumin or sesame seeds before baking. The rolls can be frozen well.

Bake also once my ruchmehl bread. This is super fluffy inside and crispy outside, just as a bread should be.

Interesting to know

It is not necessary to use only whole spelt flour. Due to the high degree of grinding of the ruch flour is also rich and tasty.

Soft burger buns – to bite into

Andreas — Fri, 15 Sep 2023 17:56:42 +0000

The choice of burger bun significantly affects the overall taste and texture of the burger. A freshly baked, fluffy bun can greatly enhance the flavor experience. Homemade buns offer the opportunity to customize ingredients and create fresh, individual burgers. Soft burger buns can therefore always be used as the basis for a variety of burgers with salad and sauce, or just a spread.

Soft burger buns

The best taste of a delicious burger sandwich comes with the texture of the bun. Hearty and soft, good for biting into, that’s how a bun should be.

Soft burger buns

These buns captivate with their texture. Soft burger buns can be used so versatile. Whether round or elongated, whether with burger or even with spread.

Course buns, rolls

Keyword dry yeast, Soy yogurt, water, Whole spelt flour

Prep Time 1 40

Cook Time 20

Total Time 2

Servings 1 person

Ingredients

140 g whole spelt flour
20 g potato flour
3 g dry yeast
2 g salt
100 ml warm water
40 g soy yogurt
black cumin optional

Instructions

Mix flour, salt and dry yeast and potato flour.
Add remaining ingredients.
Stir everything together well.
Cover and let rise for 1 hour. Then knead again lightly.
Divide dough into 3 parts. Shape each part into an oblong shape.
Place on a baking paper and let rise again for about 30 minutes.
Then cut and sprinkle with black cumin.
Cover with an additional mold.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 20 minutes.

Tip

Round buns are ideal for burgers. For hot dogs or spread, oblong shapes can also be used. If you don’t like black cumin, you can of course leave it out. Or simply sprinkle with sesame seeds.

Interesting to know

For a healthier option, I bake my buns with whole spelt flour.

Pizza rolls baked natural – crispy

Andreas — Wed, 06 Sep 2023 16:23:07 +0000

Delicious pizza rolls baked naturally, a crispy dream for anyone who loves baked goods. This time with a slightly lighter flour to bring a softer variety. You can indulge in this just the same. They are incredibly versatile. You also do not necessarily have to coat them with tomato sauce, but can also use one of my delicious spreads. For example, a spicy spread.

Pizza rolls baked natural

A heavenly treat that you can really make as you like. No matter what you top the pizza rolls naturally baked, they are perfect for any idea.

Pizza rolls baked natural

They are just absolutely brilliant pizza rolls nature. Crispy and versatile. There are no rules and no limits. Spread them with whatever flavor you're in the mood for and enjoy a flavorful and satisfying meal.

Course bread and rolls

Keyword dry yeast, salt, Spelt flour type 1050, water, Yeast

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings 2 person

Ingredients

150 g spelt flour type 1050
2 g salt
2 g dry yeast
150 ml water

Instructions

Mix flour, yeast, salt and water to make his yeast dough.
Cover the dough and let it rise for about 1 hour.
Then knead through. If the dough is too loose, knead in some more flour. The dough should be a little firmer so that you can form rolls.
Stretch and fold yeast dough 2 times to make it tighter.
Then cut small round pieces of dough.
Stretch them, roll them up and shape them into oblong rolls.
Place on a baking sheet with baking paper and let rise again for 20 minutes.
Preheat the oven to 200 degrees celsius top/bottom heat.
Brush the individual dough pieces with a little lukewarm water.
Then bake in the oven for about 20 minutes.

Tip

The pizza rolls natural can either be immediately topped with the ingredients for gratinating, or you freeze them until you need them sometime. In addition, it also tastes great if you mix different Italian herbs into the dough. But you can also enjoy them simply with an avocado and as already mentioned in the introduction, use one of my ingenious spreads.

Interesting to know

This classic can of course also be made with whole spelt flour to absorb even more nutrients.

Bao Buns vegan style – terrifically tender

Andreas — Mon, 14 Aug 2023 19:16:00 +0000

Bao buns, also known as baozi or steamed buns, are a type of Chinese food that has gained popularity worldwide. These fluffy, soft buns are made from a yeast dough and are usually filled with a variety of ingredients, often savory but sometimes sweet. The buns are then steamed, which gives them their characteristic texture and appearance.

Bao Buns vegan style

I love the bao buns. They are so nice and soft, which is another experience to normal buns. They taste great with everything. Just with a delicious spread or with tofu or tempeh and my great soy yogurt sauce. To round off you can still use fresh vegetables such as lettuce, peppers, cucumbers, red onions, tomatoes, arugula, lamb’s lettuce and much more.

Bao Buns vegan style

Bao Buns vegan style are buns that are steamed. They are oil-free and therefore particularly digestible. The buns can be filled differently.

Course bread and rolls

Keyword dates, plant drink, Spelt flour type 1050, water, Yeast

Prep Time 1 1 40

Cook Time 15

Total Time 1 1 55

Servings 4 person

Ingredients

500 g Spelt flour type 1050
1/2 packet of dry yeast, approx. 4 g
or 1/4 cube fresh yeast, approx. 10 g
4 g salt
5 dates deglet nour
200 ml water
50-80 ml almond or soy drink

Instructions

Pit and chop dates and boil with water until soft and sweet.
Strain dates and mix date water with 50 – 80 ml almond or soy drink.
Knead all ingredients together with a food processor for about 10 minutes. Adjust water or flour if necessary. You want a smooth and elastic dough that comes off the edges. Place dough in a bowl and let rise, covered, in the refrigerator overnight.
The other morning, take it out and let it get used to the temperature for about 1 hour.
If you want to process the dough the same day, then you need twice the amount of yeast. Then let the kneaded dough warm covered for 1 hour.
Knead briefly and then let relax again for some time. Divide the dough into 8 – 10 parts. Roll out gently with a rolling pin into 5 mm thick elongated dough pieces. Brush with water in the center and fold one half up to it. Let rest again, covered, on a floured work surface for about 20 minutes.
In the meantime, fill a pot with steam insert with water and bring to a boil. Cut out a baking paper round the size of the pot, cut holes in several places and place on the perforated insert. When the water is boiling, place the steam insert on top. Place the individual buns on top, spacing them slightly apart. Cover with the lid and let steam for 15 minutes. Do not open the lid during this time.
When buns are done, remove, let cool slightly, cut where closed and fill as desired.

Tip

Bao Buns can also be rolled out round and filled before steaming. In this case, the upper edge must be closed.

Interesting to know

Eating versatile always tastes very delicious. With this kind of rolls you have again a completely different pleasure.

Rolls with black cumin – other style

Andreas — Mon, 31 Jul 2023 12:34:38 +0000

Today we have a special delicacy! Rolls with black cumin on top. Airy, delicious, simply irresistible. Black cumin is a small seed that has been valued for centuries in many cultures for its healing properties. In today’s world, it’s no surprise that this miracle seed has also found its place in the kitchen. Its intense spicy flavor and slightly nutty aroma give the rolls a unique touch that sets them apart from ordinary pastries.

Rolls with black cumin

Man do they look delicious! Spread the rolls with black cumin simply with one of my great spreads and you have a simple, rich treat. In addition, you can put fresh vegetables on top. That’s how I personally like it best. Mostly I eat them at evening to end the day.

Rolls with black cumin

As a special taste experience, the rolls are sprinkled with black cumin. Pure enjoyment at any time. The black cumin provides an intense and tasty note.

Course bread and rolls

Keyword black cumin, oil-free, Spelt flour type 1050, Vegan, water, Yeast

Prep Time 1 50

Cook Time 20

Total Time 1 1 10

Servings 2 person

Ingredients

250 g spelt flour type 1050
10 g fresh yeast
3 g salt
150 ml water
30 g water for editing
black cumin to taste

Instructions

Crumble yeast into a cup and stir with a little cold water until smooth.
Put flour, yeast mixture and salt in a bowl.
Pour about 150 ml of cold water and knead it into a yeast dough. Knead until a nice homogeneous and soft yeast dough is formed.
Briefly wet a bowl with water. Place the dough in it and press it again with water until smooth. The dough should be kept mois
Cover the whole thing and let it rise overnight. Either in the refrigerator or in a cooler place.
The other day, remove the dough from the refrigerator and let it acclimatize for 1 hour.
Brush a baking mat with water.
Slide the dough onto it.
Stretch and fold the dough 2 times with wet hands.
Subsequently, stretch into a rectangle.
Preheat the oven to 220 degrees celsius top/bottom heat.
On a baking sheet lay out the baking paper.
Now with wet hands, preferably with the 2 edges of the hand, always cut off small pieces of dough and place them carefully, as they are very soft and wet, on the baking paper.
When all dough pieces are cut off, then let rise for 30 minutes.
Sprinkle with black cumin before baking.
Put in the oven and bake for about 20 minutes. After 15 minutes, brush the buns again with water.

Tip

These rolls with black cumin also taste very good with sesame seeds, coarse salt or even poppy seeds sprinkled.

Interesting to know

Do-it-yourself baking is fun. Always try something new.

Quick simple flatbread – fresh every day

Andreas — Tue, 25 Jul 2023 14:37:07 +0000

A flatbread are flat, round breads that are popular in many cultures around the world. Quick and easy to make, they enrich any meal. Whether eaten with a stew or with a delicious spread. I also often just eat a homemade seasoned tofu or tempeh with it. Perfect is there my homemade tofu.

Quick simple flatbread

What could be better than a warm flatbread and a hearty spread or breaded tofu on top? In between still different salads and vegetables. The quick buns are perfect for everyday hunger. They are an easy and time-saving way to prepare flatbread without having to use yeast.

Quick simple flatbread

If it should go once fast and one has no desire to bake rolls. Quick simple flatbread is the alternative here.

Course bread and rolls

Keyword Baking powder, water, Whole spelt flour

Prep Time 3

Cook Time 25

Total Time 28

Servings 1 person

Ingredients

150 g whole spelt flour
150-200 ml water or sparkling water
1 pinch of salt
0,5 tsp baking powder

Instructions

Put all the ingredients in a bowl and mix the dough well. Makes 3 patties.
Place 3 portions on a baking sheet with baking paper.
Flatten slightly with water and prick several times with a fork.
Bake in preheated oven at 200 degrees celsius top/bottom heat for 25 – 30 minutes.

Tip

My favorite is to coat them with black cumin before baking. In addition, you can also mix herbs and paprika powder into the dough. They taste best if you let them cool just a little after baking and then eat them while they are still warm.

Interesting to know

Even without much effort you can bake delicious. They are also great as a garnish for various dishes or as a base for wraps.