Archive for the ‘baked goods’ Category

Spelt Sourdough Cinnamon Rolls

January 7, 2009

I was really wanting cinnamon rolls the other day, so started looking for a sourdough recipe. I found Breadchick’s Whole Wheat Sourdough Sweet Rolls. I needed to make several adjustments to work with spelt and maple syrup.

CinnamonRolls

I used 1 cup of very stiff sourdough starter, 2 cups of whole spelt flour, and 1 1/8 cup of warm water to make the sponge. I then left it in a cold kitchen for about 8 hours.

Then I added 3/4 cup maple syrup, 1/2 cup canola oil, and 2 1/2 tsp salt. When they were mixed in, I added 1 1/2 cups white spelt flur and then worked in more whole spelt until it was “sticky but stiff” (from the original recipe)… I think I only ended up with 1 1/2 cups more of whole spelt. I’ll have to keep better track next time. I then let it rise in a greased bowl in a cold kitchen overnight (so probably around 8-12 hours like she suggests). In the morning, the dough was really airy and had filled up the bowl to the plastic wrap (perfect!).

I rolled out half (using plenty of whole spelt flour on my rolling pin and mat), used the filling from my other cinnamon rolls recipe (although I used pecans instead of walnuts), and cut them into rolls using a bench knife. I used two greased glass Pyrex rectangular pans (the second one was only half full) to put them in.

I only let them rise about 3 hours or so because they were getting nice and puffy and I figured if I let them wait her recommended 8-12 hours they would be overproofed and flabby. It might have been fine to leave them in the fridge overnight instead, if you wanted to make them for breakfast in the morning.

I baked them at 350 for 45 minutes, and in retrospect I think I should have left them in a few minutes less, maybe 40 minutes, because the bottoms overbrowned just a tad.

I used the maple cream cheese frosting recipe from my other cinnamon rolls recipe too. They came out perfectly (other than the slight browning on the bottom). They are nice and soft and airy, which you don’t necessarily expect from a spelt sourdough product.

If you make extra and want to freeze them after baking, you can take them out of the freezer and bake at 350 for about 15 minutes to thaw (or wait patiently for them to thaw on the counter).

Spelt Sourdough Burger Buns

January 3, 2009

I used this recipe as a base but I made many modifications.

I took 2 cups of very stiff sourdough starter, and added 1/2 cup of lukewarm goat’s milk and 1 cup of whole spelt flour. I mixed those together to make a sponge, and I let it sit in a chilly kitchen for about 8 hours. (If you have a warm house, you could let it sit out for a while and then put it into the fridge to retard for a few hours).

Then I beat together 2 eggs, 1 tsp salt, and 3 tablespoons of olive oil, and mixed those into my sponge with about 1 1/2 cups of white spelt flour. (I added enough flour to get a somewhat soft, sticky dough, without making it too stiff). I let that rest for 20 minutes. I was going to try the original recipe’s suggestion of rolling the dough and cutting out 4-inch circles, but I didn’t have anything handy to use as a cutter, so I divided it into 8 pieces and dusted them with more white spelt flour and formed them into flat, round shapes. I then put them on a baking stone that had been liberally dusted with white spelt to rise until doubled in bulk.

I baked them at 350 for 20 minutes (although my oven temp is really off sometimes, so it may be worth checking them sooner as the original recipe suggested). They came out great!

Spelt Cinnamon Rolls with Maple Cream Cheese Frosting

November 30, 2008

These were popular with everyone in my house, despite the spelt and goat’s milk.  I only made a half batch, but next time I will make a whole batch and freeze the other half.

1 cup goat’s milk

1/2 cup honey

1 1/4 tsp salt

1/4 cup + 2 Tbsp vegetable oil

1/4 cup warm water

2 pkgs yeast

4 cups white spelt flour

2 cups whole spelt flour

4-6 Tbsp margarine

4-6 Tbsp maple syrup

1/2 cup chopped walnuts

Heat milk until not quite boiling, add honey, salt, and oil.  Let cool.

Put warm water in large bowl and sprinkle yeast over top.  Mix and let proof for about 10 minutes.  Add milk mixture to yeast, and add half the flour.  Mix in flour a little at a time.  The dough should be slightly sticky.  Lightly knead.  Clean and oil the bowl.  Put dough in bowl, turning to get oil on both sides, and let rise, covered with plastic wrap until doubled in volume (30-40 minutes).  Touch test (see if you push the dough lightly if an impression remains).   Loosen dough, gently depressing to let out air, divide into two pieces, and let rest for 10 minutes.

Roll out half the dough into a rectangle around 9×12.  Spread 2-3 Tbsp margarine on top, then 2-3 Tbsp maple syrup.  Sprinkle generously with cinnamon and 1/4 cup chopped walnuts.  Roll up from the long side and slice into 12 pieces.  Place pieces on pan (either cookie sheet or cake pan) and repeat with remaining dough.   Cover with lightly oiled plastic wrap and let rise (about 15-30 minutes).  Preheat oven to 375.

Bake rolls for 18-20 minutes (until lightly brown on tops).

Frost with Maple Cream Cheese Frosting

4 oz. goat’s milk cream cheese

1/4 cup maple syrup

Blend together until smooth.   (Depending on how much frosting you like, you may want to make a double batch.)

Bagels!!

November 4, 2008

I have been longing for bagels. Some mornings, I would go to a little coffee place near my work and get a bagel with melted cheddar cheese on it.

After an internet search, I found this great bagel recipe. I tried it with all whole wheat spelt flour, since I didn’t have white spelt flour, and honey instead of sugar. They were perfect and really easy to make. I will probably try it again with the white spelt flour later.

I was able to have a bagel with melted goat cheddar on it. I hope to make some goat milk cream cheese soon and try that.

Carob chip pumpkin muffins

October 28, 2008

This was one of my favourites this time of year, only the original had wheat, eggs, sugar, and chocolate.  Here is the updated version.

3 cups spelt flour

2 1/2 tsp baking soda

3 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

1 cup maple syrup

2/3 cup applesauce

1/3 cup vegetable oil

2 cups cooked pumpkin

1 1/2 cup carob chips

Preheat oven to 325 F.  Mix dry ingredients.  Mix oil, applesauce, maple syrup, and pumpkin.  Fold in dry ingredients until well mixed.  Add carob chips.

Pour into lined muffins tins.  Bake about 20 minutes, or until done.  Makes 18 muffins.