My goodness what a satisfying video. The dough became personal after a while. Thank you so much. I’ll let you know how it comes out. I’m in Dahlonega, GA USA.
As someone who makes bread this is such a beautiful recipe but I am going to double it , and serve to people who have probably never had a bread roll like this .....♡♡♡ thank you .. from Mudgee NSW Australia.
And again perfect timing, I was thinking about what bread to make for the weekend. Last one i made was a hit, i'm still salivating thinking of it. This one seems even better. Keep up the good work ❤
@Food-Language i got some spelt flour and made this yesterday. It sure didn't dissapoint, it tastes like no other bread i tasted before. I don't know how you do it, but your recipes just come out perfect. You got a lifetime subscriber here
I bought the same trays recently, all the ingredients and will definitely tomorrow morning follow the recipe. I can literally smell the bread I'll comment how it went 😊
That sounds great, I'm sure you'll love it! Can you tell me where you got the trays? A lot of people ask me this, but I got mine at a local kitchen store years ago. That could help a lot of people, haha.
Thank you soo much for the recipe ❤ yesterday I have made this bread and it turned out to be perfect and by the way this is my 1st time baking the bread. 😊
Wow, that's great to hear! I'm glad my recipe was your first one, if you liked it you'll definitely love my other recipes! Thanks for the great feedback, Sravanthi ♥
Yes, absolutely. My only advice is to check the protein content of the flour. More than 10% is good, less than that and the bread will not rise as much. Also keep some of the water aside and add it only if needed, all purpose flour tipically absorbs less water. Just make sure the dough has the initial consistency you see in the video.
I know the feeling, I have a vegetable garden myself and now that it went into "cabbage mode" I have more time for other hobbies. I already told you this before, but I love your bees!
Would you please mind to share the exact type of bread flour you are using? I can get practically all types of flours or order them since they differ in strength
Bonsoir de France. Encore une merveilleuse recette de petits pains . Bravo👏😋 . C'est une farine à pain T 65 ou + et la farine d'épeautre T ❓ Merci pour le partage😊
Hi there! Love your videos, definitely my favorite breadtuber. Are those roasting trays you use and just stack on top of one another? I've been trying to find similar trays but i wasn't sure. Anyway keep up the excellent videos!!
Thanks! You got it, just two thin baking trays! I turn one upside down as a lid. Any two trays of the same size will do the trick. Thanks for the nice comment, it's the first time someone calls me a breadtuber haha. I kinda like it.
Made these today, absolutely delicious! I can at last make edible bread. Thank you for this amazing recipe. I don't suppose you have a recipe for olive bread? 😊
Hi! I have one, it's pretty simple and similar to my "normal" yeast recipes. Here's the link ruclips.net/video/GxYZ7VMaMO0/видео.html. I have another one in the works, I'll post it very soon.
Hi Jacquelyn, the goal is to trap the steam where the bread is, so either option should work. For my other bread recipes, many people have commented that they had great results with tinfoil. Just make sure it doesn't touch the bread, but as long as it traps the steam inside, it should work perfectly!
Therapeutic to watch but I know I won’t want to spend all that time making rolls! I don’t think I have the patience to regularly do what is required but I take my hat off to you 😊
Study bread making and you’ll find out that you can’t just follow a recipe exactly because humidity (moisture in the air) effects how dry or wet your flour is. You’re better off telling the viewer how damp the mixture should be…then add more water or flour in increments.
You are absolutely right. This recipe is meant as a guide, it will work in 95% of cases, for the rest there's visual hints on how the dough should look like. Drier than mine - add more water, softer than mine - add flour or reduce water. I want to make my recipes as simple as possible, so that people don't feel overwhelmed by baker's percentages or dough hydration. Thanks for watching!
There is something strange about all these yours recipes, they are the same quantities, the same technique, just different shapes and some different flour. Interesting approach!
It's easier to remember the steps and the quantities this way, while still enjoying many shapes, sizes and even flavors from the other flours. Thanks for watching ♥
Spelt flour is the nearest to how wheat used to be at least 10,000 years ago. In the 1950's, the wheat plant was modified to become smaller yet produce more. Like the cardboard we eat today.
But according to baking percentage the hydration in this dough is 71% Simply : divide total amont of water on total amount of flour From my experience 71% is very sticky dough which is hard to deal with it like you did I'm just wanted to say it is not so easy like your video
I adore this bread! Spelt flour adds an incredible flavor, with a crispy, flaky crust and a cloud-like interior. You'll want to bake this every day!
My goodness what a satisfying video. The dough became personal after a while. Thank you so much. I’ll let you know how it comes out. I’m in Dahlonega, GA USA.
Thanks for sharing, I’m excited to see how it turns out!
Sure did ! Yum .
As someone who makes bread this is such a beautiful recipe but I am going to double it , and serve to people who have probably never had a bread roll like this .....♡♡♡ thank you .. from Mudgee NSW Australia.
Hey mam! your style of prep and baking is done, every one of the viewing audience should zero in on the simplicity.way to go🎉❤
Thank you for your positivity ♥ The world needs more of it.
Agreed. I think I can actually do this. She goes over every step carefully.
Hi! This is Ces from the Philippines. I can’t wait to try your recipe. I hope the bread will turn out perfect just as how you did iy
I’m sure it will be delicious, good luck!
And again perfect timing, I was thinking about what bread to make for the weekend. Last one i made was a hit, i'm still salivating thinking of it. This one seems even better. Keep up the good work ❤
Thanks, let me know how it goes! And thank you for trying my other recipes! ♥
@Food-Language i got some spelt flour and made this yesterday. It sure didn't dissapoint, it tastes like no other bread i tasted before. I don't know how you do it, but your recipes just come out perfect. You got a lifetime subscriber here
Stay tuned for new awesome breads! My list is very long haha
amazing bread I add chia flax pumpkin and hemp seed to the flour mixture honey and warm water instead of cold super delicious
amazing bread I add chia flax pumpkin and hemp seed to the fliur mixture super delicious
Bułeczki super wyglądają w środku, brawo 👍👍
Yummy 😋 so Crusty On the outside, thank you for sharing
Your videos are so satisfying to me😊😊
😊 thank you
Thank you so much. ⭐️⭐️⭐️⭐️⭐️🙏🙏🙏🙏👏👏👏👏😍
I bought the same trays recently, all the ingredients and will definitely tomorrow morning follow the recipe. I can literally smell the bread
I'll comment how it went 😊
That sounds great, I'm sure you'll love it! Can you tell me where you got the trays? A lot of people ask me this, but I got mine at a local kitchen store years ago. That could help a lot of people, haha.
@@Food-Language the two trays were bought at Walmart
Hi from Cape Town South Africa
Just watched from Mauritius 🇲🇺 amazing
My mouth is watering. Yummy.
Definitely try.simple recipe. Yummy. Greetings from Ghana.
Thank you soo much for the recipe ❤ yesterday I have made this bread and it turned out to be perfect and by the way this is my 1st time baking the bread. 😊
Wow, that's great to hear! I'm glad my recipe was your first one, if you liked it you'll definitely love my other recipes! Thanks for the great feedback, Sravanthi ♥
Me and my mom baked the bread rolls and we did it!
Thank you for a beautiful, to the point, clean cut video. Im not a baker but it certainly inspired me to try😊
Great video, well done. Thank you. Pennsylvania here
Thanks for watching, I'm glad you liked it!
Wow, die perfekten Brötchen und so knusprig und fluffig 😍👍🏻
Liebe Grüße
CHRISSY
Can I use all purpose flour instead of these two? This looks so good and that’s all I have in my pantry right now. Vancouver Canada
Yes, absolutely. My only advice is to check the protein content of the flour. More than 10% is good, less than that and the bread will not rise as much. Also keep some of the water aside and add it only if needed, all purpose flour tipically absorbs less water. Just make sure the dough has the initial consistency you see in the video.
They look amazing
Watching from Australia 🇦🇺
crispy Crust~ from beautiful island , Taiwan
Watching from South Africa, this is made easy
Magnificent! You have reignited my need to bake. I often lose interest during the gardening season. Thank you!
I know the feeling, I have a vegetable garden myself and now that it went into "cabbage mode" I have more time for other hobbies. I already told you this before, but I love your bees!
@@Food-Language thank you! I'm curently working on my latest honey harvest video.
Looking forward to watching it!
State of Illinois, USA. Thank you... breadmaking will be occupational therapy for me.
I must try this
I could eat one hot with garlic butter. Thank.u
😮
Hi there! ❤We are from Canada.
Welcome to my channel!
You add so much love to the buns.I can taste that from South Africa.
mi sa facut si mie pofta multumim de receta 🥰
Piękne bułeczki 👍👍
United States is watching!
nice Recipe!
Have to try!
👍☺️🌅
Would you please mind to share the exact type of bread flour you are using? I can get practically all types of flours or order them since they differ in strength
Hi! I use unbleached bread flour with 12% protein content.
@@Food-Language would that be king Arthur's?
Definitely i am going to try .Brava 👍🏼
Thank you, grazie ❤️
Hi O! what a nice recipe
Hi, fromage Lima, Perú.
Oregon , United States.....looks dekicious im going to try this! Where do you film from?
USA. Wonderful video.
Thank you! Glad you enjoyed it.
Bonsoir de France. Encore une merveilleuse recette de petits pains . Bravo👏😋 . C'est une farine à pain T 65 ou + et la farine d'épeautre T ❓ Merci pour le partage😊
Bonjour Suzanne, j'utilise de la farine T65, qui a environ 12% de protéines. Pour la farine d'épeautre, c'est généralement T110 ou T150.
@@Food-Language Merci pour votre réponse.😊😘
USA Pennsylvania they look fantastic! Can’t wait to make them.
Wow that looks really delicious and works so well. Could it be made with whole meal flour?
Yes, definitely
You don't stop surprising me ❤ good job 🎉😊
Lovely! I'm in Southern California USA. Where are you?
Looks goooood. Thats a lot of work and many hours for six servings. I need to double the recipe
Just buy another oven!❤
Hi there! Love your videos, definitely my favorite breadtuber. Are those roasting trays you use and just stack on top of one another? I've been trying to find similar trays but i wasn't sure. Anyway keep up the excellent videos!!
Thanks! You got it, just two thin baking trays! I turn one upside down as a lid. Any two trays of the same size will do the trick. Thanks for the nice comment, it's the first time someone calls me a breadtuber haha. I kinda like it.
Hi from Amsterdam
Hi from South Africa 😊
Looks delicious! Where do you get your fresh yeast?
South Carolina
MMYUMMY LOVE IT !!!
Awesome 🥲😃
Hi I'm from south africa
Hi, I would like to ask if you use a sifter for the flour? And also I use the King Arthur bread flour, does it work?
I don't sift it, but you can do it if you want. King Arthur's will work perfectly for this.
Great vid and fun and easy recipes! Watching from Washington State, USA. Question: do you use bread flour?
Thank you! Yes, unbleached bread flour with 12% protein to be exact.
I'm in Calgary, Alberta, Canada
Made these today, absolutely delicious! I can at last make edible bread. Thank you for this amazing recipe. I don't suppose you have a recipe for olive bread? 😊
Thank you for your kind words! Olive bread is on my list, I will make it in the near future.
Marvellous! I shall certainly be making that one too. Going to be doing a few more of your fab recipes this weekend. Thank you for sharing 😊
Great job
Can you make this as one loaf of bread ? Hi from Scotland.😊
La harina es todo uso ? Del 12% ? o es bread flour del 12% O sea para pan .? Ya trate de hacerlo dos beses y no me sale bien .
Delicious USA Eastern North Carolina
Tem um segredo!
Recife/PE🇧🇷🇧🇷😋😋
Kenya watching
Hi from Canada
Hi from Malaysia ❤
I'm curious if you have a sourdough starter recipe that's just as simple like these? It would be great if you could share it!
Hi! I have one, it's pretty simple and similar to my "normal" yeast recipes. Here's the link ruclips.net/video/GxYZ7VMaMO0/видео.html. I have another one in the works, I'll post it very soon.
@@Food-LanguageThank you, but I mean the starter recipe itself, not the bread.
Alaska USA
So good! 8:00
Quebec, Canada
After baking can butter be spread across them
Sure!
Hi I'm in Scotland xxi
Can you use tinfoil if you don’t have two pans? Or a ceramic casserole with cover?
Hi Jacquelyn, the goal is to trap the steam where the bread is, so either option should work. For my other bread recipes, many people have commented that they had great results with tinfoil. Just make sure it doesn't touch the bread, but as long as it traps the steam inside, it should work perfectly!
From South Africa spelt super bread so tasteful
Where do you buy spelt flour
Love Bread Recipe's. Thnx for Sharing. Ms. Holly from Sydney, Australia 🇦🇺 ❤️ 😍 ♥️ 💕 💖 🇦🇺 😊😊😊😊😊😊😊🎉🎉🎉🎉🎉🎉😂😂😂😂😂😂😂❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Thank you for sharing your joy, Holly! I'm so glad you love the recipe! 😊
From Pakistan
Spelt flour?
Yes I can Google it but I’m on RUclips
Therapeutic to watch but I know I won’t want to spend all that time making rolls! I don’t think I have the patience to regularly do what is required but I take my hat off to you 😊
🤩
Is that tap water or luke warm
Hi, both will work, I use room temperature tap water, lukewarm works too. It doesn't make a big difference.
USA
Hi
what is spelt flour?
Study bread making and you’ll find out that you can’t just follow a recipe exactly because humidity (moisture in the air) effects how dry or wet your flour is. You’re better off telling the viewer how damp the mixture should be…then add more water or flour in increments.
You are absolutely right. This recipe is meant as a guide, it will work in 95% of cases, for the rest there's visual hints on how the dough should look like. Drier than mine - add more water, softer than mine - add flour or reduce water. I want to make my recipes as simple as possible, so that people don't feel overwhelmed by baker's percentages or dough hydration. Thanks for watching!
@@Food-Language. Exactly!
@@Food-Languageyou are so generous with your responses. Thank you!!
@PepPeroni9183 yep. I do know it. All it takes is a liitle research. Even you could do it😂
@@Food-Languageoh I would totally be overwhelmed. I’m glad you keep it simple.
There is something strange about all these yours recipes, they are the same quantities, the same technique, just different shapes and some different flour. Interesting approach!
It's easier to remember the steps and the quantities this way, while still enjoying many shapes, sizes and even flavors from the other flours. Thanks for watching ♥
Why is it called rye bread if we don’t use rye flour?
Can you tell me where did you see "rye bread"? I looked everywhere and couldn't find any mention of it. Was it in the subtitles somewhere?
I just Searched rye bread on RUclips and gives me this video and other videos
Spelt is not rye! Maybe the algorithm isn’t able to identify correctly. Strange.
That's strange. I do have recipes with rye flour, but this one is made using spelt and there's no mention of rye at all.
Spelt flour is the nearest to how wheat used to be at least 10,000 years ago. In the 1950's, the wheat plant was modified to become smaller yet produce more. Like the cardboard we eat today.
But according to baking percentage the hydration in this dough is 71%
Simply :
divide total amont of water on total amount of flour
From my experience 71% is very sticky dough which is hard to deal with it like you did
I'm just wanted to say it is not so easy like your video
The way you telling very complicated
Hi from San Francisco
Looks delicious! Where do you get your fresh yeast?
Hi
Hi