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.
Ingredients
200 ml lambic beer
300 g spelt flour
1 tsp salt
1 tbsp dry yeast
½ cup stoneground
oats
1 tbsp olive oil
Method
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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Thanks for reading! I would very much appreciate any comments or suggestions from you.