Saturday, 13 April 2013

Open Faced BLT's on Homemade Spelt Bread Rolls

I don't normally eat bread so I don't normally bake it. Bread does not normally agree with me however in small doses it's fine. Spelt flour is a lot easier for the body to digest then wheat flour so if eating bread this is the best type.

My boyfriend and I are participating in Tough Mudder tomorrow so we insisted we needed to carb load today. Thus these mini BLT's were born. The bread rolls are quite small but the perfect size to use so the fillings are allowed to shine. I used wholemeal spelt which is quite dense and thus resulted in a denser style bread roll. The surface was deliciously crusty and when paired with the toppings was the perfect compliment to the moist bacon and juicy tomato.



Homemade Wholemeal Spelt Bread Rolls
Recipe adapted from Happiness made from Scratch
Makes 8 Bread Rolls

Ingredients

500g (17.6oz) Wholemeal Spelt flour 
300ml (10.14 fl oz) warm water (not boiling)
2 tsp dried yeast
1 tsp salt
1 Tbsp honey or sugar 
2 Tbsp olive oil
1 Tbsp milk
poppy seeds to sprinkle


Instructions

1. Place the yeast, warm water, olive oil and sugar/honey in the bowl of a stand up mixer (or bowl if you want to knead by hand). Mix thoroughly and let sit for 10min.

2. Add the flour and salt. Knead by hand or mix on a first speed (with a dough hook) in a mixer until ingredients are incorporated. Check a consistency of the dough -  add a little more water if the dough seems dry. Knead by hand for 10 min or mix on a medium speed for 5 min. The dough should be elastic and not stick too much to the bowl.
 

3. Cover the bowl with a cling film. Leave the bowl in warm place for 60-90mins. The dough should double in size.
 

4. Line two sheet pans with parchment paper. Divide the dough into 8 pieces and form little balls. If the dough seems sticky resist the temptation to add more flour - lightly oil your hands instead. Place balls on sheets pans leaving about 10 cm between them (they will rise more). Cover with a slightly oil cling film and leave for half an hour - they should rise in size by half.
 

5. In the meantime heat the oven to 200 degrees Celcius (392 F). 5 min before the end of rising time place a heatproof dish with approx 1 cup of boiling water on the bottom.

6. Brush rolls with milk and sprinkle with poppy seeds. After the water has been in the oven for 5 minutes open the oven door (be careful - there may be an outrush of hot steam) and place the pans in the oven making sure there is enough space around each pan for the steam to circulate. After 10 min. remove the dish with water wearing the oven mitts (once again be very careful - there will be an cloud of very hot steam). Bake for another 15 - 20 min. Remove from oven. The rolls should appear crusty and sound hollow when upturned and tapped. Let cool slightly on a wire rack  before eating


For the Toppings- BLT Style
Serves 2

Ingredients 

1 tsp extra virgin olive oil
1 tomatoes sliced
2 tbsp tomato chutney
1 cup shredded lettuce
4 slices shortcut bacon- rind removed
Salt and pepper to season

Instructions

1. Heat the oil in a medium sized pan over medium heat. Add the bacon and cook until parts turn golden.

2. Slice the warm bread rolls in half. Spread each half with chutney, top with the tomato and then lettuce. Place the bacon on top and season. EAT.

30 comments:

  1. Your BLT's look delicious!
    The tough mudder sounds like fun! I'm doing something similar at the end of this month.

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    Replies
    1. Thank you! I am not sure I would call Tough Mudder fun. Maybe challenging but rewarding is a better word :P

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