Wholegrain Spelt Schnecken

In order to improve the offering of rolls and buns these wholegrain spelt schnecken are just what I was looking for. This recipe is quick and easy.

The scald and pre-dough ensure freshness and taste. To make the recipe a little easier, I have listed various production methods. A suitable recipe should therefore be available for every reader.

The following variations are listed:

  • Wholegrain spelt sourdough
  • Wholegrain rye sourdough
  • Poolish
  • Biga

Variation with Spelt wholegrain sourdough

Spelt sourdough:

  • 150g Wholegrain spelt flour
  • 150g Water 40°C
  •     7g Starter

DT: 27°C   Hydration(TA): 200  Maturity time: 15 hours

Scald:

  • 150g Wholegrain spelt flour
  • 230g Boiling water

Pour the boiling water in the mixing bowl, stir in the flour on slow speed and mix until combined. Then store it in the refrigerator until ready to use.

Main dough:

  • 700g Wholegrain spelt flour
  • 270g Water (possibly 20-30g more depending on level of water absorption)
  • 307g Spelt sourdough
  • 380g Scald
  •   22g Salt
  •   10g Yeast

Variation with Rye wholegrain sourdough

Rye sourdough

  • 100g Wholegrain rye flour
  • 100g Water 40°C
  •     5g Starter

DT: 27°C   Hydration(TA): 200  Maturity time: 15 hours

Scald:

  • 150g Wholegrain spelt flour
  • 230g Boiling water

Pour the boiling water in the mixing bowl, stir in the flour on slow speed and mix until combined. Then store it in the refrigerator until ready to use.

Main dough:

  • 750g Wholegrain spelt flour
  • 270g Water (possibly 20-30g more depending on level of water absorption)
  • 205g Rye sourdough
  • 380g Scald
  •   22g Salt
  •   10g Yeast

Variation with Poolish:

Spelt wholegrain poolish:

  • 150g Wholegrain spelt flour
  • 150g Water 20°C
  •     1g Yeast

After mixing the poolish, leave it to rise at room temperature until it has doubled in volume (approx. 5-6 hours). Then store it in the refrigerator until ready to proceed with the preparation. 

Scald:

  • 150g Wholegrain spelt flour
  • 230g Boiling water

Pour the boiling water in the mixing bowl, stir in the flour on slow speed and mix until combined. Then store it in the refrigerator until ready to use.

Main Dough:

  • 750g Wholegrain spelt flour
  • 270g Water (possibly 20-30g more depending on level of water absorption)
  • 301g Spelt poolish
  • 380g Scald
  •   22g Salt
  •   10g Yeast

Variation with Biga:

Wholegrain spelt biga:

  • 150g Wholegrain spelt flour
  •   90g Water 4°C
  •  0,1g Yeast

Dissolve the year in water and then mix with the wholegrain flour for 3-4 minutes in the mixer on slow speed. Then allow it to mature at 17°C until ready to proceed with the production. If the room temperature is too high, I recommend letting it mature at room temperature for 12 hours  and then storing it in the refrigerator. 

Scald:

  • 150g Wholegrain spelt flour
  • Boiling water

Pour the boiling water in the mixing bowl, stir in the flour on slow speed and mix until combined. Then store it in the refrigerator until ready to use.

Main dough:

  • 700g Wholegrain spelt flour
  • 330g Water (possibly 20-30g more depending on level of water absorption)
  • 240g Wholegrain spelt biga
  • 380g Scald
  •   22g Salt
  •   10g Yeast

Production:

  • Mix all ingredients for 7 minutes on slow and knead quickly for 3 minutes (careful with the wholegrain rye variation: this dough will be fully needed 1 minute shorter on fast speed). If the dough is too firm, add additional water!
  • Then place in an oiled tub and allow to rise for 60-70 minutes (carefully fold once after 30 minutes)
  • After the dough rise, divide the dough into 70-80g sized pieces and loosely form into lengths. After a short relaxation phase, roll the dough into 25cm long dough strands and form into schnecken (Tip: place the end of the rolled up snail underneath and press- this way it keeps its form even after baking).
  • Place on a baking tray and cover- either with plastic or a linen cloth- to proof (30-45 minutes).
  • Before baking, spritz with water and decorate with your choice of topping. If a denser covering (sesame, grain meal,etc.) is desired, I recommend brushing with water immediately after forming and dunking them in the topping mixture.
  • The rolls are baked in a preheated oven at 250°C with strong steam. Reduce the oven temperature to 230°C after 5 minutes. 
  • Baking time of about 15-17 minutes