Dates And Figs Winter Rolls With Spelt

This month’s theme for Bread Baking Day, hosted by my friend Stephanie, is overnight recipes. Bread recipes in which the dough rests a whole night. So I immediately thought about my “discards” overnight spelt buns, which I came up with while preparing for another bread recipe and did not want to throw away my bubbling sourdough.

They involve no kneading and use precisely the amount of sourdough one generally has at hand when making the regular feedings. Since winter is almost here, I added dried figs and dates to the whole-spelt dough. Seriously yummy stuff (SCROLL DOWN FOR THE RECIPE).


you need: 

-185 g mature 100% sourdough starter

-300 g organic bread flour

-100 g organic whole spelt flour

-300 g water

-1 teaspoon marine salt

-½ teaspoon malt syrup

-75 g organic dried figs, chopped

-75 g organic dried dates, chopped

-water, spelt bran, and chia seeds to top the buns

how to:

-combine all the ingredients with a spoon and then by hand, without kneading

-let rest, covered, at room temperature for a hour, making folds every half hour

-transfer in the fridge and let rest overnight

-in the morning, take the dough out of the fridge and let rest at room temperature for 2 and 1/2 h making folds after the first 50 and 100 minutes.

-shape into assorted buns

-go fishing (I went to the park with my family) and let the buns rest, covered, for 2 and 1/2 h

-brush the buns with water and sprinkle with spelt bran or chia seeds if you like

-bake at 250 degrees (Celsius, 480 Fahrenheit) for 12-15 minutes then bake for further 12-15 minutes at lower temperature

CONSIDERATIONS: Letting bread rest overnight is very practical, especially if you want to bake on a Sunday afternoon. By mixing the ingredients and making a couple of folds the night before, very little remains to do the baking day and one can have a regular Sunday with family and friends rather than baby-sitting the dough all day long 🙂 Definitely a technique I will use often. Thank you Stephanie for the interesting theme! And many thanks also to the generous Ninivepisces who reminded me of this event with her lovely chocolate buns.

This goes to YeastSpotting.

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! 🙂

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40 replies
  1. Federica
    Federica says:

    Ho abbandonato da un po’ il pane senza impasto e ancora mi chiedo perchè! Qui arriva un profumino…Sono meravigliosi i tuoi panini 🙂 Un bacione, buona giornata

    P.S: grazie per la ciambella, sono felicissima 😀 SMACK

  2. Simona
    Simona says:

    Bellissimi questi panini! Sai che ho adottato la tua idea delle castagne nel pane? Pero’ non ho fatto foto e quindi devo rifare. La prossima volta copio l’idea dei pezzi di datteri 🙂

    • Barbara
      Barbara says:

      che bello che hai fatto il pane con le castagne! mi raccomando fotografalo la prossima volta (mi piace tanto poter confrontare diverse versioni della stessa ricetta).

  3. vickyart
    vickyart says:

    questo pane è bellissimo! le lievitazioni lunghe per il pane sono le migliori, pieghe e poi frigo è perfetto!
    p.s. la mmf la usi come la pasta di zucchero a me piace molto è più mlaleabile..ciaooo

    • Barbara
      Barbara says:

      my pleasure. chia seeds are one of the new superfoods of these days. you find them in health stores and are a great addition (they are packed with omega-3) to oatmeal and bread.

  4. Victoria
    Victoria says:

    These buns are the answer to a question I did not know I had!!! Thank you. My dough is out of the fridge this morning, awaiting it’s first folding after 50 min… I replaced the bread dough with GF FLOUR AND KEPT THE SPELT. IT LOOKS FINE SO FAR. I WILL REPORT THE RESULTS. How many roll does the dough yield, give and take??


Trackbacks & Pingbacks

  1. […] I ventured out into roll baking after I had found a recipe online here. I altered the combination of grains, using a ready made gluten free baking mix with spelt flour […]

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