Description
Einkorn and Spelt Slow Cooker Sourdough Rolls, made with all-purpose einkorn flour and home-milled spelt flour, start with an overnight ferment and finish in the slow cooker. Cooking them in the slow cooker on high results in a tender and flavorful roll.
Ingredients
Levain:
- 20 grams (2 Tbsp.) all-purpose Einkorn flour
- 20 grams (2 Tbsp.) whole wheat spelt flour (I used home-milled)
- 45 grams (3 Tbsp.) cold water
- 7–10 grams (1 tsp.) sourdough starter
Dough:
- 205 ml warm milk (I used almond milk)
- 40 grams (scant 2 Tbsp.) honey
- 40 grams (scant 4 Tbsp.) olive oil
- 1 large egg
- 160 grams all-purpose einkorn flour (or regular all-purpose flour)
- 220 grams whole wheat spelt flour (or other whole wheat flour)
- 10 grams sea salt
Instructions
The evening before you plan to make the rolls
- Mix the levain ingredients in a small bowl, cover tightly and let rest at warm room temperature for 8-10 hours overnight.
On baking day
- Line a 5–6-quart slow cooker with a large piece of parchment. You can pleat the edges if necessary to press the paper flat.
- Whisk together the flours in a large bowl. Set aside.
- Mix the wet ingredients with the levain to break it up. Pour the wet ingredients over the flours and mix thoroughly. Cover and let rest 20 minutes.
- Sprinkle the salt over the top of the dough and work into the dough using fet fingers. Add sprinkles of water if necessary to dissolve the salt.
- Cover and let rest for 30 min to 1 hour.
- Divide the dough into 10 equal pieces (about 80 grams each). Roll each piece into a smooth ball and place in a single layer in the slow cooker.
- Cook the rolls on high for 2-2 ½ hours. (2 hours produced the best results in my slow cooker.)
- Transfer the rolls to a wire rack to cool slightly. Serve warm.
Notes
If you prefer crustier rolls, after removing from the slow cooker, place the rolls on a baking sheet and brush with melted butter. Broil until lightly browned, 2-3 minutes. Watch carefully.
The rolls are best eaten right out of the slow cooker (or broiler) and cooled slightly, but you can wrap leftovers tightly in plastic and reheat them the next day. They will last for a couple of days. They also taste good toasted in the toaster oven.
After the levain ferments for 8-10 hours at warm room temperature, it can be used right away or covered tightly and placed in the refrigerator overnight.
- Category: Rolls