Improved Protein Whole Wheat & Spelt Rolls

I wanted to increase the protein content of the rolls, so I added soy flour (a flour with little or no taste of its own). Soy flour (Bob’s Red Mill) has 9 grams of protein per ¼ cup; spelt flour (Hodgson Mill) has 4 grams of protein per ¼ cup; 100% stone ground whole wheat flour (Hodgson Mill) has 3 grams of protein per ¼ cup. Therefore, adding a cup of soy flour bumped up the protein content of the rolls considerably.


Improved Protein Whole Wheat & Spelt Rolls

Improved Protein Whole Wheat & Spelt Rolls

Soaking Phase:
3 cups whole wheat flour
2 cups spelt flour
1 cup soy flour
2 ¼ cups buttermilk

2 tsp active dry yeast
½ cup warm water
2 Tbl blue agave
2 ½ tsp salt
2 Tbl cold butter

Combine the 3 flours with the buttermilk, place in a warm area, and let stand for 24 hours. [After this, I placed the flour-buttermilk mixture in the refrigerator, because I couldn’t work with it until later in the day. If you also do this, let the mixture return to room temperature before working with it further.]
Mix warm water and blue agave, gently combine with yeast and let stand for 10 minutes.
Cut up cold butter into small chunks and put on area you will be kneading the dough on.
Combine yeast mixture and salt with the flour-buttermilk mixture. Knead for 20 minutes – mix in the chunks of butter during this stage. Also, generously add whole wheat flour as kneading. Dough will be quite wet.
Let rise covered with oiled plastic wrap for 2 hours or until doubled in size.
Gently release the gas in the dough; shape the dough into a ball and let rise another hour.
Divide dough in half and shape first half of dough into 9 round rolls. Place in an oiled 8×8 inch baking pan. [I used a glass pan.] I stored the second half of the dough into the refrigerator to bake on Tuesday.
Let rolls rise again for another 30 minutes.
Bake at 425 degrees for 10 minutes; reduce heat to 325 degrees and bake for another 25 minutes.

RESULTS: In making these whole grain rolls I used the Soaking Technique and, therefore, they have its characteristic tang. The tang is more pronounced than when using rye flour, since rye flour has more flavor itself, plus I often use caraway seeds in rye breads and caraway also mutes the tang which comes from soaking. I think I will try this bread again next week (perhaps as rolls, or not) without using the soaking technique and see what happens.



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