Spelt Buttermilk Rolls from the Clay Pot

In short

Spelt can be excellent if you do not treat it like wheat. These rolls use buttermilk, light spelt flour and a wholegrain share. No over-kneading, no mushy dough, just a calm six-hour flow with gentle folding and a strong crust from the clay pot in the kamado.

Ingredients

• 350 g light spelt flour
• 190 g wholegrain spelt flour
• 250 ml buttermilk
• 140 to 160 ml water
• 8 g fresh yeast
• 20 g honey or sugar
• 1 tbsp apple cider vinegar
• 1 tbsp neutral oil
• 12 g salt

Setup

• kamado with indirect setup
• clay pot with lid
• parchment paper
• dough scraper
• bowl for fermentation
• optional proofing basket or floured linen

Method

1. Dissolve the yeast in water. Start with 140 ml and add the rest only if needed.
2. Add both flours, buttermilk, yeast water, honey, vinegar, oil and salt to a bowl.
3. Knead slowly for 5 to 6 minutes until the dough comes together. Do not over-knead spelt.
4. Cover and ferment for 2 hours at room temperature.
5. During bulk fermentation, stretch and fold gently twice.
6. Turn the dough onto a lightly floured surface and divide into 8 pieces.
7. Shape each roll carefully, building tension without knocking out all the gas.
8. Cover and proof for 60 to 90 minutes.
9. Set the kamado to 230 degrees Celsius indirect heat. The clay pot stays cold.
10. Place the rolls on parchment, score if you like and put them into the cold clay pot.
11. Bake covered for 25 minutes.
12. Remove the lid and bake another 5 to 10 minutes until the crust is strong.
13. Let the rolls cool on a rack before cutting.

Why a cold clay pot?

The cold pot makes the process calmer. The steam builds slowly while the pot heats up, so the surface does not dry out immediately. That gives the rolls time for oven spring before the crust sets. This is especially useful with spelt because the dough is more sensitive than classic wheat dough.

Goes with

• burgers and pulled beef
• strong herb butter
• Dutch oven stews
• grilled cheese or cold roast meat