Ring of spelt bread rolls

Total time: 3hr 15m
Preparation Time: 30m

For 2 pieces

Nutritional Information

Contains 248 Kcal, 8g Protein, 40g Carbohydrates, 6g Fat


  • Soaking the flour
  • 1.5 dl water
  • 1.5 tsp salt
  • 50 g light spelt flour
  • Dough
  • 450 g light spelt flour
  • 1.5 tsp salt
  • 0.25 tsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp olive oil
  • 2 dl water
  • To shape
  • a little light spelt flour
  • Baking soda solution
  • 1 tsp sodium bicarbonate
  • 3 tbsp water
  • To bake
  • 0.5 dl coffee cream

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  • Soaking the flour

    Bring the water to the boil, add the salt, pour into the flour and stir using the whisk on a hand mixer, allow to cool, cover and leave to rest in the fridge overnight for approx. 8 hours.
  • Dough

    Add the flour, salt, sugar and yeast to the soaked flour and mix. Pour in the water and oil. Using the dough hook on a hand mixer, knead into a very soft dough for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr.
  • Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.
  • To shape

    Divide the dough in half, shape into two rolls (each approx. 30 cm long) on a well-floured surface, join the ends to make two rings, place on a baking tray lined with baking paper. Use scissors to make seven approx. 8 cm deep, diagonal incisions. Turn the incisions to face the outside.
  • Baking soda solution

    Mix the water with the baking soda, coat one ring with it, dust the other ring with a little flour.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 240°C. Reduce the heat to 200°C and bake for a further 10 mins. Remove the bread rings, coat the lye ring with a little coffee cream, allow to cool on a rack.
  • Shelf life:

    Once cooled, the bread is suitable for freezing and can be kept for approx. 1 month.

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