Morning Bread Rolls

Most of the preparation for these bread rolls is done the night before baking allowing to finish it up in the morning and possibly have the rolls for breakfast. Only tasks left to do is shaping, a little resting and baking. This still takes just under two hours though, so it needs to be prepared by someone who doesn't have to eat for two hours after getting up. ;-) Preparation is also relatively easy: combine everything, mix, shape, bake.

Flower Bud Sourdough

The name for this recipe derives from the bread's shape, there are no actual flower buds in there. A lot of fermentation is going on; there are two kinds of sourdough in the dough: rye as well as in a wheat in a roughly 2:1 relation and there is poolish also. That allows this recipe to have very few ingredients, basically only water, flour and salt. Slightly more effort than usual goes into shaping the bread which makes it look really nice.

Spelt Berry Bread

This is a rye/wheat bread with whole spelt berries. I used spelt berries before but those breads also contained at least a good amount if not all spelt flour. What made this interesting is that there is no spelt flour in the dough, which sometimes gives the bread a little more of a drier taste. This one is basically a rye sourdough.