How to Make Seeded Wholegrain Spelt Flour Rolls | Healthy & Tasty

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@CosmicDorita]

Hi ChainBaker! Greetings from Mexico 🇲🇽 🙋🏻‍♀️ I truly enjoy your videos, and have attempted to replicate some of your recipes; they have always came out perfect 👍🏻 My question here is if the same recipe can be made into a loaf (instead of buns) Thank you and keep up the good content! 🙌🏻

[@NotMyNameGrandma-wz9yx]

These spelt rolls remind me of the rolls I used to bake. I didn't have a stand mixer, but had a Zojirushi bread maker and made dough in it. I used several type flours (including whole wheat and spelt), different seeds and a little honey to sweeten the dough. I may not have needed to, but I added vital wheat gluten and dough conditioner to get a better rise and texture. I baked those every weekend to take for my lunch when I still worked. I never tired of them. I want to experiment to see if I can recreate them. That being said, I want to make these rolls soon - great for sandwiches or butter and jam. Thanks again for another winning recipe and superb instructions!

[@ChainBaker]

I will soon post a no-knead version of this recipe 😉

[@rmczinder]

Yo... Bread whisperer... Just got them out of the oven, look & smell fantastic! Thanks again for your expert instruction & inspiration! Did change slightly, no pine nuts & I ground the flax +some sunflower seeds for inside. Ran short on spelt, so subbed in 50g whole wheat. Dough was still really tight after 1st relax, but let it go longer and was lock step with you after "1st bulk." Rock on!

[@NotMyNameGrandma-wz9yx]

Hello, Russell, you hit nail on the head when you dubbed Charlie the Bread Whisperer! Love it! 😀

[@darlalala]

this is the best bread channel out there hands down. keep up the great work!

[@ChainBaker]

Appreciate that :))

[@philip6502]

It's all so easy...if your name is Charlie! Way back when I first started baking bread I tried many of the so called ancient grains. But, it's too long ago to remember any details. My memory is good, but short. 💯

[@ChainBaker]

You can do it for sure! :) I am planning to make a bread with einkorn flour sometime soon too.

[@Raoena]

Very pretty buns! Lately I have been making a 100% fresh-milled spelt enriched sandwich loaf using a scald. The spelt is so soft and stretchy that I have to knead in the scald and all the enrichments at the end of kneading, after the gluten has a chance to develop. I mix 450g spelt flour, 1tsp salt, 1tsp instant yeast, 80 grams yogurt or buttermilk and 240 grams water. Let it rest for 30 minutes to an hour, then knead it for 10 minutes by hand or in a mixer. It gets nice and taffy-like. Spread it out and sprinkle on cooled scald chunks made from 100 grams spelt flour, 2 to 4 TBSP honey or coconut sugar, and 100 grams water. Scatter on 2 to 4 TBSP soft butter chunks. Roll it all up and knead until dough is smooth again, about 5 minutes. Fully bulk proof, de-gas and coil fold, proof again, coil fold to pre-shape, rest 15 minutes, shape, pan, final proof, and bake. It takes about 4 or 5 hours but not much hands-on labor. The dough is soft but lovely to work with as long as my hands and counter are damp. The coil folds take up the extra spelt extensibility. The bread is light, soft, and full of delicious spelt flavor. I love the taste of fresh-milled spelt so much I don't want to bake with anything else!😅

[@bonnie5601]

This looks really great! Another fabulous recipe!

[@ChainBaker]

Thank you so much 😊

[@timmerrill]

First time for everything. I've never used spelt flour. I will now. Thank you for the easy to follow guide.

[@wiscoqueen]

I love your channel!!!! :D so many amazing recipes, I am currently making the 100% whole wheat seed/soaker bread from a few days ago!! CAN'T WAIT! I love spelt flour too. As always, great job here!!!

[@ChainBaker]

Thank you so much Jessie! :) I'm so glad you're finding it useful :)

[@osu041]

This looks delicious! So glad I found this channel.

[@ChainBaker]

Glad you enjoy it! :)

[@pipongds]

That looks very tasty

[@yklinger1]

Find myself baking spelt bread in my pullman loaf pan three times a week with this great recipe ... cheers ChainBaker.

[@roger55es]

Great spelt buns receipt looks super and delicious Your right learning new things every time Thanks

[@artycrafty9209]

Those rolls look so amazing, what a texture you got there, another must try. Very one of your videos I learn something, thank you. I tried spelt flour long ago but my results were less than favourable, now I am armed with your knowledge !

[@ChainBaker]

Hope you enjoy! :) I am planning to make a bread with einkorn flour soon. Been putting it off for too long.

[@artycrafty9209]

@@ChainBaker OH please do, I shall be very interested in it especially as i have close friends who's husband has gluten intolerance, this could be a game changer🤔

[@roxiviski9860]

Beautiful and healthy!

[@jorats]

You make it look so easy! I'll be making these this weekend for sure and also, I'll be doing your soft pull apart hotdog buns.

[@yklinger1]

Thanks!

[@ChainBaker]

Cheers! ✌😎

[@wino4340]

Made the sandwich loaf with preferment yesterday….came out great, but I did get REAL nervous when I put the butter in. I really thought I did something wrong, it was a slippery mess, but it finally came together. Will try this after some more practice. Thanks for all the videos…I look forward to them.

[@americanrebel413]

I've never heard of spelt flower before. Awesome video thank you.

[@ChainBaker]

Cheers! ;)

[@LankySchnitzel]

Spelt has an amazing, nutty aftertaste... Love it... These look great.. Good job.

[@ChainBaker]

Thank you! Einkorn and kamut recipes coming soon too! ;)

[@erezcohenbox]

Amazing. I havr made 8 rolls and let them ferment (forgot them) 2.5 hours instead of 1.5 and they were very very tasty. Thank you!

[@suejose]

Looks tasty. Will try

[@gonzoducks8]

Hey Charlie! I started my first sourdough starter and by the time I needed to remove and feed my starter I decided to make a white and whole wheat flour starter out of that half. So I got 2 different sourdough starters now 😆. Anyway, my family couldn't wait longer so I made a Biga. I'm making Bolillo. Went with a 65% hydration, 4% lard, 2% salt, 1% sugar, and 1% yeast. Brought the dough together and then added the Biga. After I mixed that in I added the lard. Let it bulk ferment and then folded it. Now it's in the fridge cold fermenting. Have to wake up early tomorrow to get the dough up temperature. For their first shape fermentation, then final form and final rise. Anyways. I just wanted to say thanks because of all your hard work and great teaching I feel more confident with working with bread instead of just pastry. I'll try to join your Flickr later on and upload picks.

[@ChainBaker]

That sounds like a solid recipe! well done! :) Awesome! I'd love to see your bakes. Cheers!

[@Jeepy2-LoveToBake]

Made these rolls today - while the rolls on their own are fantastic, I decided to slice and pan-grill the roll and made a red-wine braised short rib w/ pan-fried polenta sandwich with it (working late tonight) - YUM!! Thanks for sharing this "sticky, messy, yet FANTASTIC" bread recipe! 😀Photo has been posted.

[@ChainBaker]

Damn I saw that beast of a sandwich! I'd demolish that in a heart beat and then spend an hour in a meat coma :D

[@Jeepy2-LoveToBake]

@@ChainBaker 🤣After finishing that sandwich, I could only stay up working until about midnight, then off to🛌😴. I think I'll make another short rib sandwich for dinner tonight.

[@ChainBaker]

'only until midnight' 😄 I'm in bed by 9.30 and that's even late 😆😴

[@Jeepy2-LoveToBake]

@@ChainBaker 😆Then it must almost be bedtime for you - but it is the weekend - have a good one! 🤩

[@sacha7272]

Thanks Chain Baker!

[@ChainBaker]

🙏

[@julesl7828]

Excellent timing - I just bought some wholegrain spelt flour to try it out for the first time. Going to give this a go in the weekend. Great explanations, covering all the important processes and busting a few myths. Keep up the good work!

[@ChainBaker]

Let me know how it turns out :)

[@julesl7828]

This recipe is brilliant. It was quite a mess to start with but the results were excellent. Thanks for getting me back into baking 😁👍

[@annchovy6]

Been waiting for these! They remind me a little of rolls sold in Polish bakeries in NYC that are covered with seeds (though they’re usually made with all white flour).

[@Rye_d_baker]

I’ve tried many of your successful recipes, and definitely will go for this one. For quite some time, haven’t baked with spelt. Now the time comes. By the way, i’ve baked lately the pain de mie and mentioned you. It was great sandwich bread

[@ChainBaker]

Awesome! I love that pain de mie too! :) Sorry, been neglecting instagram for ages. There's just no enough hours in a day lately. Let me know how these turn out when you make them :)

[@Rye_d_baker]

@@ChainBaker sure will do

[@TheDuhammer]

Thank you kindly sir. That were pretty good burger buns. Though I had put the dough in the fridge overnight and turn messed up with oven programs (I tried to warm the buns but misused progrs for dough rise and bread baking) they were good for burgers

[@ChainBaker]

You can bake them right from the fridge next time :)

[@willowpetersen2909]

I love your channel. I would love your take on pumpernickel

[@ChainBaker]

It's on my list! :)

[@mr.pizzamarlon]

"We don't do silly things like that." 🤣🤣🤣 *I love your low key humor* and to the point direction! 👍🏼 Great video! Where did you get your proofing glass bowls?

[@ChainBaker]

It's a Pyrex bowl. 2.2L I believe. It comes with a handy plastic lid. The lid I use is from another bowl.

[@mr.pizzamarlon]

@@ChainBaker *Awesome!* Found it on Amazon! I see what you mean, it usually has a plastic lid but you used the bowl as a lid, to place on top of another glass mixing bowl -genius. Thanks! 👌🏼

[@marjamerryflower]

Dear ChainBaker, congratulations on 60.000 fans for your channel. Well deserved.

[@ChainBaker]

Thank you so much 😀

[@Alpemomi]

Just made the preferment for tomorrow: popping it in the fridge for the night, taking it out before work and I'll be baking these in the evening! My only other experience w/ spelt flour are a 100% and a 67% spelt sourdough loaves. I found it easier working with spelt than working with wheat - not what I had expected.

[@ChainBaker]

It makes a nice dough. Just need to be aware of the fact that it is looser :)

[@beverlyfields8932]

I have been enjoying your channel since you started. I am fortunate to have an oven with a fan and appreciate that you include instruction when to use or not use the fan. Do you have any suggestions how to determine when the fan would be beneficial? Keep up the good work

[@ChainBaker]

I use the fan when I want hot air to blast all around and bake the rolls evenly all the way around. It is most useful for lower temperature baking when you have something that has various nooks and crannies that need to be baked evenly. Hope that makes sense :D

[@livingwithwolves5055]

These look amazing! Just wondering, are you using a commercially ground spelt flour, or freshly ground? I am learning to bake bread with grains I have freshly ground, and I’m finding there is a learning curve in this regard. I am just wondering so I will know that I may have to be flexible with your recipe to arrive at similar results. Thanks!

[@ChainBaker]

Yep, just regular spelt flour from the supermarket. I am yet to try freshly milled grains, but I will definitely do it in the future :)

[@vaazig]

My nearest supermarket is an ASDA and the only decent wholegrain flour they sell is Spelt. Will be trying this for sure.

[@vaazig]

That day is today... dough is proofing.

[@ChainBaker]

Awesome! Let me know how it goes :)

[@vaazig]

@@ChainBakerThwse turned out really tasty. I made a tiny change: I arranged the rolls in an oven tray so that they fused together and supported eachother to become the tall rolls that they had the potential to be. They were very easy to tear apart. I used Dove farms organic spelt flour, which is my go-to flour to feed my starter with.

[@ChainBaker]

Awesome! :)

[@Jeepy2-LoveToBake]

Sounds wonderful - I plan to make this later this week for sandwiches - Thank you for sharing this recipe! 59.3K subscribers WHOO HOO!! - will be at 60K very soon, I'm sure. Go "Team Chainbaker"!!

[@ChainBaker]

Woohoo Go my baking buddies! There's more and more. Can't believe how well it's going. Hopefully I don't jinx it :D

[@Jeepy2-LoveToBake]

@@ChainBaker Just keep making the superb videos and don't forget to flash that smile of yours - "if you build it, they will come". 😍😍

[@Maher-]

Hi that was awesome rolls I have a question about wholemeal bread, the container says 450g and I weights the dough to 460g the dough rise to 75% of the container and when i bake it its dropped like 5mm, after cooling I cut it and at the bottom was condensed more than the top, how can i make it rise evenly? Thanks

[@ChainBaker]

Wholemeal is denser and heavier and that is probably the reason. You could try leaving it to ferment for longer so that it rises higher and gets a more open crumb.

[@Maher-]

@@ChainBaker thanks for the reply, I will try that

[@sitarag]

Love your videos.. I use spelt flour often...Have you used sprouted spelt flour for baking bread ? It did not rise well for me. I use it for short bread recipes ... would love to see more spelt or sprouted flour recipes please ..

[@ChainBaker]

Not yet, but I will definitely try it :)

[@rkucharc]

A huge compliment! These are the best spelt rolls I have ever tasted. I made a mistake preparing the preferment. Instead of wheat flour I used spelt flour type 630 which made the dough rather wet and sticky. It was quite sporty to get the dough in shape. Your channel is great! I tried to bake typical German spelt rolls. They are crisp but I cannot get them fluffy enough. Do you have any good recipe?

[@ChainBaker]

So far I have only tried a couple spelt flour recipes. But I will definitely add some more to the list for future videos.

[@Aloevera97]

Thank you for the recipe helpful information can you please make buckwheat flour bread also 🙏 thank you

[@ChainBaker]

I will do someday for sure! 😉

[@ninastrangelove4554]

I'm so happy I found this channel, very informative and the recipes are great. Do you have any tips on converting recipes with yeast to using sourdough starter instead?

[@ChainBaker]

You can use this for the calculations - kzbin.info/www/bejne/qIO5ZIJsbddsapY the video is about commercial yeast preferments, but the same principles apply to sourdough. The only difference will be the extended fermentation times :)

[@marjamerryflower]

These look just great. I love spelt flour. I always put my bread in the middle of the oven. Where do you put them? And would you be so kind as to explain? Or maybe you already have... And another question: what's the difference between stretchy dough and elastic dough? Thank you ever so much for all your recipes

[@ChainBaker]

I place it on the lowest shelf because the heating element in my oven is quite aggressive!.

[@marjamerryflower]

@@ChainBaker thanks for the answer.

[@pshadyyx]

Woo-hoo, finally some spelt recipe! And not just that, but a wholegrain 😅 Will definitely try it! Just a question I have for a long time - for sourdough recipes, it is always possible to switch sourdough starter for a yeast. Does it also work the other way around? In your recipes, can I switch yeast for my sourdough starter? Or will the timing change rapidly? Or will even the dough specifics change a lot?

[@ChainBaker]

Certainly. The fermentation time will need to be longer, but you can convert pretty much any recipe. Here is a guide - kzbin.info/www/bejne/qIO5ZIJsbddsapY I demonstrate with yeast, but the same principles apply for a starter :)

[@jamesvoigt7275]

I have used spelt flour before and was not as impressed as you were. However, I have also used kamut flour which I find to be quite wonderful in the flavor department. It has a somewhat buttery taste that is very much to my liking.

[@ChainBaker]

Just ordered some kamut flour. Looking forward to trying it out :)

[@davidlammerhirt4336]

Hey, do you think freezing the Rolls makes sense? And if so should I freeze the dough or the finished Rolls. Thanks for the good vids!

[@ChainBaker]

I'd probably freeze them par-baked. Here is guide on it - kzbin.info/www/bejne/hJ2spnemhtJ4jLc :)

[@GeorgeWTush]

Beautiful video. Have you worked with kamut? I find it more flavorful than spelt and generally prefer it to spelt. If you have tips to share on working successfully with kamut, I am certain your many viewers will be pleased when they try it. Thank you!

[@ChainBaker]

I have tried it a couple of times, but I have not made videos about it yet. I guess it's time! :)

[@GeorgeWTush]

@@ChainBaker Thank you! But, please, only if it fits in your plans for your channel. You're the best.

[@abujannah6845]

Your bagel recipe came out well for me. Can spelt flour be used for all your recipes like for bagels, brioche buns or normal bread loaf 🍞? Thanks

[@ChainBaker]

Spelt is weaker, so you would need to reduce the amount of water!

[@abujannah6845]

@@ChainBaker approx how much less water pls? As I want to make a loaf for sandwiches - I think you have a recipe somewhere I saw last time without preferment. Thanks

[@bthyme]

I have some 9-grain flour (ingredients hard red wheat, oat goats, triticale, rye, dehulled barley, soft white wheat, spelt, hard white wheat and flax). Do you think it would work in this recipe? If so, would I use it straight or with the additional flour? I have been baking bread for a long time, but your channels a whole new world to me. I would love to have this all in book form.

[@ChainBaker]

That sounds like it should work. If it's too sticky, then just add some flour whilst kneading :)

[@Rich_ard]

Have you considered using a metal ring to control the lateral rising and direct it up?

[@ChainBaker]

That is a great idea! I have not tried it yet.

[@PrezzySK]

I am SO gonna try these, they look delicious. I have just one small note regarding the video : I think you could show more takes or slow down of the shaping process. I have been baking bread for quite a while so I know what are you doing but I I would be kind of lost as a begginer :D Also could you do video about when to use what oven mode ? I have been using only the "standard" one, but I feel like my baking could improve if I knew how to use other modes.

[@kylehealy]

I think he has a video on this in the principles of baking playlist... super helpful for me :)

[@macakucizmama831]

Hello, great channel , subscribed. I have a question though, how in bakeries, at least here in the Balkans, they achieve very like bread, with ultra big baubles, very thinn churst and kinda gummy structure inside, do they add some chemicals?

[@ChainBaker]

Welcome to the channel! :) That kind of bread can be made with a dough that has a high water content. And it should be fermented for a longer time. Something like this perhaps - kzbin.info/www/bejne/gqnUqaaXjqabrpY

[@GlazeonthewickeR]

Hey Charlie that sandwich in the thumbnail looks bloody amazing, can’t wait to try some of your new recipes out soon. Still sticking with my tried and true homemade bread and homemade pizza dough lately. What sort of sauce do you typically use on a deli sandwich? I always lean towards French / honey mustards, but I would love your input as everything you make seems beautiful.

[@ChainBaker]

Hey! :) I usually make a mustard mayo with any kind of mustard. Depends on what I feel like and what's in the fridge ;D

[@wildsquirrelswildsquirrel7286]

I would use spelt buns/bread for my aunt & cousins who have gluten allergies.

[@selka-kx]

Nice! I recently bought wholegrain and white spelt flour and I have a plan to do something with this. Your video show me the way :D But I have a question about baking temperature in this or another buns or babka recipes. I have very old gas oven. It heats only from below and I have no upper heater. And no fan. I'm baking bread usually by using aluminium foil at the bottom of the oven to reflect heat from below (without it bread is burnt at the bottom) and adjusting temperature a bit higher than in a recipe. But what shoud I do when you have fan on and lower temperature? Why not typical 230*C?

[@ChainBaker]

Tricky! But I like that you made it work. My oven only has the top heating element, so I also have to play around to get a good bake :) You should adjust the temperature by about 10% when it comes to fan vs no fan. So 160C fan = 180C no fan.

[@selka-kx]

Thanks! It just worked perfect :) Now my spelt wholegrain rolls are ready to eat ;)

[@asstricadam9938]

Hey... Can you show us how to make a simple French bread.. Thanks 😀..

[@ChainBaker]

1) kzbin.info/www/bejne/aWemmqasha-Mjqs 2) kzbin.info/www/bejne/enOle4yalpKXr6M 😉

[@saxydude1533]

Sorry to ask about an unrelated video, but I recently made your tangzhong milk bread (converted to rolls for fun), and I was wondering why you put the butter in from the start instead of doing it later on like you suggest in your fat addition videos? Btw I want u to know that breadmaking is such a fun hobby for me and I really appreciate that you make it easier for me!

[@ChainBaker]

It was because that dough is relatively dry and it is a small amount of butter. In such case it is ok to add it from the get-go :)

[@terbhang]

Preferment is rising, I'm looking forward to these, as I've never tasted spelt. I toasted the pine nuts briefly, just as I do when making pesto. Only now, when I reviewed the video, I see you didn't toast them, and they didn't show up when you tore open a finished roll. Did I do the wrong thing?

[@ChainBaker]

You can toast them or not. That's up to your taste :) I don't think I did. They blend in quite well into the dough and that is why they don't stand out that much.

[@blaz2892]

I would really like to see an experimental video about what makes a bread crusty (like sandwich bread crust vs ciabatta bread crust)

[@ChainBaker]

I will make something like that in the future. For now I can say that steam + higher temperature baking, and longer fermentation times will all make the crust crispier.

[@blaz2892]

@@ChainBaker Thank you!

[@AnthonyLeighDunstan]

This works as a loaf too, right? You can also play around with the colour and flavour a bit with the type of honey you use. Here in Bulgaria, they have some of the best honey in the world and plenty of it! We currently have honey pollinated from various herbs in the Teteven region - amazing! There is also “bee pollen” - bittersweet almost chewy beads - which you can use as a post-garnish instead of sunflower seeds. To harp on honey 🍯 😂 you can also use the honey-water glaze from the glaze-vid both pre and post-baking to sweeten it up even more! These rolls will also work well with a small amount of chopped prunes or apricots added.

[@ChainBaker]

Damn I'm in honey heaven just by reading this comment ;D And, yes this would most certainly make a good loaf. A pan loaf or else it may spread out too much!

[@AnthonyLeighDunstan]

@@ChainBaker 😂it’s insane. Wife has had to curtail the amounts I slather on everything due to the fact we’re spending more on honey here than in the Netherlands even though it’s 10x cheaper! 🤩🤤

[@EdolasMystogan]

Watching this video makes me hungry. Those buns look so soft and tender

[@kleineroteHex]

I have to stop watching you bake, my oven is not working - or only working when it wants to, not good for bread making😁 But when my new one comes!!!! Yes I mix spelt, rye and bread flour for my average bread with sour dough.

[@ChainBaker]

Hope you get your new oven soon! :))

[@kleineroteHex]

@@ChainBaker delivery pushed out another week - or two.... who knows SOMEDAY :)

[@noyanozer]

Can I use this recipe for whole wheat flour instead of spelt flour?

[@ChainBaker]

I think it should work just fine. It would be even easier to knead and handle than this 👍

[@srividhyaambika4632]

@@ChainBaker And would the temperature for baking or anything else change for whole wheat flour ??

[@Quibus777]

Cool! here is a very surprising cake idea, just do the regular pinch salt 250gr butter 250gr sugar/honey 2 to 3 eggs and 250gr flour as foundation (one can add chopped up chocolate bars, 200gr is enough to make it a pretty nice chocolate cake) the kicker is, use full grain spelt flour. Yeah for a cake. It adds so much deep flavors and an extra creamy taste.

[@ChainBaker]

That sounds pretty good! I may give it a try :)

[@kellychin2895]

Hi! Chef, why this time need to do so many times for proofing?

[@ChainBaker]

Here's a video about it - kzbin.info/www/bejne/el6kfXaeg6eUeNU And another one - kzbin.info/www/bejne/ZoGbY5WHeb-Gd6c

[@Joetar5]

Are the seeds/nuts toasted before adding to the preferment?

[@ChainBaker]

I did not toast mine, but it's up to you how you like them 👍

[@srividhyaambika4632]

Could I use your sponge preferment recipe with water instead of milk if I don’t have 10 hours of time ?

[@ChainBaker]

Certainly! :)

[@robertkrig8648]

Question, in some of your videos about fermentation, you talk about make sure to not over-proof your dough. But I don't think you ever mention what to do if your dough is over-proofed. I'm assuming you can still use it and don't have to throw it away?

[@ChainBaker]

You can still bake it and eat it. It may be a bit flatter and misshapen, but it will still be perfectly edible :) I'd rather have an over proofed bread than an under proofed one!

[@robertkrig8648]

@@ChainBaker Can you just de-gass it, knead it a bit and let it rise again? I mean, does overproofed mean the yeast is no longer effective?

[@ChainBaker]

I'd say better to bake it because if you de gas it then it may not rise again 👍

[@KarenLundNielsen-q8r]

I made this recipe into a loaf. But am confused as to the baking temperature. I found that the 320F temperature did not bake the center of the loaf. Obviously it was more dense than rolls. Please let me know what temperature to use with this spelt recipe.

[@ChainBaker]

I baked it at 320 with the fan on. That would be 355 fan off. Your oven may be different as is often the case.

[@aska7347]

Hi I just bump on U re videos and started to watch and I have a question ... I would like to ask if U would maybe know how to make a 30kcal toast bread loaf ??? Like the lowest kcal Bread loaf :D that actually taste well... like a miracle or wonder bread kinda .... if so could U make a video like that would be amazing !!! Thank U

[@ChainBaker]

I've never heard of such a thing, but it sounds interesting. The way I control my calories is by eating less of other foods on the day that I eat bread :D

[@aska7347]

@@ChainBaker If I may 😄😅 I do eat a egg white bread 🍞 by Indigo Nili it is almost all protein but yeahh it is not a normal white bread... it is tasty but I saw all those wonder breads in other yt videos and got me wondering as I see U re a 🍞 master cheaf 🙃 so I figure I'll just ask q sorce it self 😉😅

[@aska7347]

@@ChainBaker ohh and buy 30 kcal I mean by peace not by loaf 😅 just to be clear on that 😅

[@ChainBaker]

I may explore that in the future :)

[@promostuntz6579]

Can i use the dough for a whole loaf aswell?

[@ChainBaker]

Definitely! But because it is quite loose you're best off making a pan loaf out of it.

[@promostuntz6579]

@@ChainBaker i just baked the bread today, but without the honey pine nuts, eggs and linseeds. I wanted to keep it simple and it turned out great. Thank you for the recipes

[@SilentBloedius]

8:12 cinematic bread shot!

[@ChainBaker]

I should include more of those ;D

[@harz632]

Was shocked when I realized that these are super uncommon outside of Germany, Austria Poland and Czechia, Brötchen are the best and the main reason people go to a bakery although they seem to have a soft outside, where here it usually is more on the crunchy side, at least on the top and bottom.

[@AnthonyLeighDunstan]

Haha, I see the oil burn is clearing up nicely. War wounds, eh? It’s what we get for being in the “service”. 😂

[@ChainBaker]

Haha yeah! I always mess up my hands at work 🤣

[@mohammadaboohosseinitabari4454]

Marry me! I need some one who is able to make bread like you do my love!😫😅😜

[@ChainBaker]

Sorry my dude, but I'm already married ;D I reckon if you make good bread you'll find someone in no time! ;)

[@mohammadaboohosseinitabari4454]

You bet😅

[@giganetom]

"...you want your balls to be the same size, right?" 😂

[@ChainBaker]

😁

[@moniquerietkerk]

I think you made a little mistake in the recipe. The amount of water is to much. 100ml less is better. Now it's a batter instead of a dough. You don 't use oil in this breadrecipe?

[@ChainBaker]

I wrote the recipe with the intention of it being like it is. There are no mistakes :) 100ml less would be way too dry. In order to achieve a nicely springy open crumb that stays moist for longer more water is needed. You can use oil if you like and then you would certainly need to lower the hydration. This time I tried to keep it healthy 😉

[@annchovy6]

I just made them and the water amount is not that much. It’s very much a dough, not a batter. Spelt flour and the seeds in the dough are thirsty. It’s definitely a sticky dough, but it’s not loose.

[@alexandersalamon7242]

Breakfest buns?

[@ChainBaker]

Yeah! 😁

[@alexandersalamon7242]

Truly you are, I bake my self, just home cook though, but I have a lot of friends from this area and truly you are the best and your videos are superior!!!

[@ChainBaker]

Thank you so much! I'm learning every day 🤩

[@alexandersalamon7242]

@@ChainBaker aren’t we all ? :)

[@ChainBaker]

That's the best part I guess. There's always something new to learn :)

[@andreujuanc]

Not wholegrain if you use white wheat flour :/

[@ChainBaker]

Wholegrain spelt. Because most of the dough is made up of wholegrain spelt flour. I'm not going to list all the ingredients in the title or lese it will be too long.