7 June 2016

Lambic rolls

I often make spelt rolls with cider, as it adds a certain fluffiness and a hint of lovely flavour to the rolls, but now I decided to use lambic beer for these rolls. I kept the rolls simple otherwise just wanting to keep the beer the star of the show. I really adore lambic beers with their sour taste. Lambic is a Belgian style of beer, where wild yeasts have been used for the fermenting, creating this sour taste.

The rolls were very nice and there was a noticeable lambic flavour in them. This recipe made six smallish but hearty rolls.


200 ml lambic beer
300 g spelt flour
1 tsp salt
1 tbsp dry yeast
½ cup stoneground oats
1 tbsp olive oil


Mix the flour, salt and dry yeast in a bowl.

Gently heat the beer until lukewarm in a small pan.

Add the oats to the beer and then add them to the flour mix.

Knead to a dough, add some good quality olive oil to make the kneading easier. You can also add either more beer, lukewarm water or flour, if the texture isn't quite right.

Let the dough rise under a teatowel for about one hour.

Shape rolls from the dough and bake them at 250 C for about 15 minutes or until crispy on the surface and fully baked through.

These rolls are best enjoyed fresh, but they are also fine the next day.

Your VegHog

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