Spelt Sourdough Rolls

Rorie Weisberg Rorie Weisberg
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One of my favorite benefits of sourdough is that fermentation changes the glycemic index (GI) of bread. Whereas regular bread has a strong impact on blood sugar, sourdough bread has a very low impact on it. While standard white wheat bread has a GI of 71, sourdough bread made of wheat has a GI of 53. Standard spelt bread has a GI of 54. Although the GI of sourdough bread made of spelt has not yet been established, my guess is that it’s in the 40s, which is about as low-impact as a carb can get. People with blood sugar issues and even diabetes say that sourdough bread made of spelt flour has no negative impact on their blood sugar levels. When I learned this, I knew I had to find a way to make spelt sourdough rolls that anyone could make, even if they’d never heard of starter.

 

Classic sourdough loaves are made of flour, water, and salt, and baking requires either a clay or cast-iron Dutch oven. This recipe has been created to be made without special equipment. It includes honey and oil, which takes the edge off the classic sourdough tang and creates a softer (but still crunchy!) crust and an inside that’s nice and moist.

 

Note that this recipe can be made entirely by hand, sans mixer.

27h 10
Medium Vegetarian Pescatarian No Refined Sugar Parve

Contains: Gluten, Wheat

Directions

Prepare the Dough

  1. In the bowl of a standing mixer fitted with the dough hook, combine water, honey, and sourdough starter and mix to combine.

  2. Add dough mix and knead on low until a ball of dough forms.

  3. With the mixer on low, slowly drizzle in the oil. The oil will not absorb into the dough until later in the fermentation process. Transfer the dough and remaining oil into a glass or plastic bowl and cover the bowl to prevent the dough from drying out.

  4. Allow the dough to rise until double in size, about 18-24 hours.

Shape

  1. Line two to three baking sheets with Gefen Parchment Paper. Divide the dough into pieces weighing three to four ounces (100 grams).

  2. Shape each roll into a ball and place on the parchment paper. Place the pans into a tented plastic bag to prevent the rolls from drying out. Allow rolls to double in size, approximately two hours.

Bake

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. Lightly dust each roll with flour and score each roll.

  3. Bake for 10–15 minutes or until golden. Do not overbake! Remove from oven and transfer to a cooling rack.

Credits

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

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9 Comments

Bella F •

would it be possible to get the measurements for spelt flour to be used in Israel in place of the mix?
thank you so much

Raquel Malul Kosher.com Team •
Reply to Bella F

This recipe was created to use Rorie's mix. I would suggest trying a regular spelt sourdough recipe like this, https://www.kosher.com/recipe/white-spelt-sourdough/ and making it into rolls (you can follow the baking instructions of this recipe). Enjoy!

dini •

no salt?

g e •

Can this be made with a store bought starter?
She writes When I learned this, I knew I had to find a way to make spelt sourdough rolls that anyone could make, even if they’d never heard of starter.  

g e •

d

Maly Goldschmidt •

This is more than a recipe - it's a journey :)
The process was very rewarding and nothing compares to seeing those golden loaves after babysitting the starter and dough for days.
Thank you, Rorie!