Sofia Nordgren: Overnight bread rolls
By Sofia Nordgren
With a new year comes change. At least for many of us. We often see the new year as a golden opportunity to change the way we live, in one way or another. Maybe we need new habits, or perhaps to get rid of old ones.
It’s like an empty notebook, where we get to fill in the pages. It’s beautiful, isn’t it? One thing I would like to encourage everyone to do this year, no matter if you are into New Year’s resolutions or not, is to start baking your own bread. It’s easy, takes little time, it’s cheap, and it’s so much more delicious than store-bought bread. This month, I’m sharing with you a very simple recipe, where the dough is left to rise overnight and leaves you with fresh bread in less than half an hour in the morning. Happy baking!
AMOUNT: 12 bread rolls
15 g fresh yeast
500 ml cold water
1 tsp salt
300 g all-purpose flour
360 g spelt flour
1. In a baking bowl, crumble the yeast and add the cold water. Stir until the yeast is fully dissolved.
2. Add salt.
3. Add flour, a little at a time, and stir until you have a sticky dough.
4. Cover the bowl with plastic and place in the fridge to rest overnight, or for at least 8 hours.
5. In the morning, preheat the oven to 225°C.
6. Sprinkle your countertop or a breadboard with flour and pour the dough onto it.
7. Fold the dough towards you once and flatten out carefully until you have a rectangle that is about 2 cm thick.
8. Divide into 12 pieces and transfer to a baking sheet covered with parchment paper.
9. Make a small cut in the middle of each bread and sprinkle with a little flour.
10. Bake in the middle of the oven for about 20 minutes, or until golden brown. Place a couple of ice cubes in the bottom of the oven when you put in the baking sheet, this will give your bread rolls a nice, crispy crust and a soft and moist inside.
11. Enjoy the bread rolls while still warm.
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