Malt grains with eclats (refreshing rolls)

Today I have a new bread roll recipe for you. For particularly tasty and rather rustic rolls with whole grains. I called them malt grains because they have a slightly malty and therefore very pleasant aromatic taste. You can go with Lievito Madre can be prepared from the refrigerator as a refreshing roll or with refreshed madre ... ♥

Malzkörnchen Brötchen auf einem Backblech und im Brotkorb
The malt grains ...

... have this special and malty taste due to the addition of ground and malted wheat germ - they are called eclats. I didn't know this until recently and I am very enthusiastic!

Not only are they malted, but also lightly roasted. That makes them particularly aromatic. I have already tested it a few times and have already baked a few breads and rolls with it. I used them both in the dough and repeatedly used them for sprinkling. The whole house smells wonderful when baking when the Eclats are used as a topping - simply wonderful!

When used directly in the dough, however, the Eclats should rather be swollen, otherwise they can subsequently withdraw water from the dough - just like flakes, seeds or similar dough ingredients. The best then is either one Source piece or a Breakfast prepare. An exception is if the dough is very soft or is accidentally too soft. Then the Eclats can be kneaded briefly in the dry state. I think a lot of up to 50 g Eclats on 500 g flour (i.e. 10%) in the dough is very tasty. But the dosage is of course also a matter of taste.

They even taste great in muesli, and I find them particularly delicious in Bircher muesli. In the near future I will also just make the Eclats my own Nut crunchy muesli mix in. I need more supplies anyway. All in all, the Eclats are really an asset to the kitchen - not just when baking!

Malzkörnchen Brötchen auf einem Backblech und im Brotkorb
The whole grain content ...

... makes these rolls not only very tasty, but also very filling. And they can be frozen wonderfully and can then be briefly baked if necessary, simply thawing out works just fine.
I also wanted to have a new bread roll recipe with whole grain in my blog recipe repertoire. I have chosen two very tasty, home-ground flours made from ancient grains: red wheat and emmer. They have a slightly nutty taste, which I particularly like and which I find suitable in combination with the roasted wheat germ. And since I don't like rolls that are too compact, I chose a good, high-gluten flour as the light flour component, the popular breadflour. You can find more delicious ones here Recipes for rolls. Have fun baking! ♥

Malzkörnchen
Print

Malt grains (refreshing rolls)

(Recipe can also be made with refreshed madre.)

  • Prep Time:
    30 minutes
  • Cook Time:
    17 hours
  • Total Time:
    17 hours 30 minutes
  • Yield:
    9 pieces
  • Category:
    Dinner, breakfast, breakfast, Vespers
  • Cuisine:
    German
 piece

Ingredients

Breakfast

  • 50 g (Eclats) (Wheat germ, malted & crushed) (alternatively spelled malt flakes / roasted oat flakes)
  • 75 g Water, boiling

Autolysis dough

  • 280 g water
  • 200 g Manitoba flour (or strong wheat flour / wheat flour type 812)
  • 100 g W.Whole Wheat Wheat Flour
  • 100 g Whole grain emmer flour (alternatively whole grain spelled flour)

Main dough

  • Autolysis dough
  • 200 g Lievito Madre (from the fridge (mine was 2 Days old))
  • 15 g inactive baking malt (or beet syrup)
  • 2 g fresh yeast ((can be reduced or omitted with refreshed Madre))
  • ½ TL Acerola powder ((alternatively, 1 pinch of vitamin C powder / 20 g fresh lemon juice, then 20 g less water))
  • 12 g salt
  • 15 g butter
  • Breakfast
  • up to 20 g Water (if necessary)

Additionally

  • (Eclats) (Wheat germ, malted & crushed)
  • or
  • Malt spelled flakes (or oat flakes)

Instructions

Breakfast

  1. Scald the wheat germ with the boiling water and mix briefly.
    Let cool for at least 2 hours.

Autolysis dough

  1. Mix the breadflour and water briefly. Let rest for 40 minutes.
  2. Add emmer and red grain wholemeal flour and mix in briefly. Let rest for another 20 minutes.

dough

  1. Add the Lievito Madre, yeast, acerola / vitamin C and barimalt. Knead for 8-10 minutes at slow speed.
    Then add the broth, salt and butter in pieces, knead for 2-4 minutes at high speed. If necessary, knead in up to 20 g of water in sips.

Cook

  1. Let it start for 60-80 minutes at about 26-28 ° C. (This takes about 2-3 hours at a room temperature of 20-22 ° C.)
    After 30 and 60 minutes stretch and fold (Video here).
  2. Then let it mature for about 12-14 hours in the refrigerator (at 5 ° C).
    (At a temperature of around 8 ° C in the refrigerator, the time is reduced to around 8-10 hours.)
  3. Then divide the cold dough into 9 dough pieces on the lightly floured work surface, shape loosely into round dough pieces and grind gently. The side with the Enough Moisten slightly and roll in eclats.
    Put the end down in a floured baker's linen.
    Cook for about 30-40 minutes at 26-28 ° C. At normal room temperature of around 20-22 ° C, the piece cooked time will take around 60-80 minutes.

On the baking day

  1. Preheat the oven in good time to 230 ° C top / bottom heat (or 210 ° C hot air / convection) together with a baking oven, baking stone or tray.
  2. Bake for a total of approx. 20-22 minutes, swath do not forget. After 10 minutes, open the oven door, use it to drain the moisture and lower the temperature to 210 ° C. If necessary, switch to hot air (190 ° C) for the last 10 minutes of the baking time.
  3. After baking, let cool on a wire rack.

Keywords: Refreshing bread, refreshing rolls, breadflour, bread, rolls, spelled, spelled flakes, eclats, simple, emmer, breakfast, oat flakes, durum wheat, LievitoMadre, malt flakes, red grain, overnight cooked, whole grain, whole grain, wake, wheat germ

Print

Malt grains (refreshing rolls) | Thermomix recipe

(Recipe can also be made with refreshed madre.)

  • Prep Time:
    30 minutes
  • Cook Time:
    17 hours
  • Total Time:
    17 hours 30 minutes
  • Yield:
    9 pieces
  • Category:
    Dinner, breakfast, breakfast, Vespers
  • Cuisine:
    German
 piece

Ingredients

Breakfast

  • 50 g (Eclats) (Wheat germ, malted & crushed) (alternatively spelled malt flakes or roasted oat flakes)
  • 75 g Water, boiling

Autolysis dough

  • 280 g water
  • 200 g Manitoba flour (or strong wheat flour / wheat flour type 812)
  • 100 g Whole wheat flour
  • 100 g Whole grain emmer flour (alternatively whole grain spelled flour)

Main dough

  • Autolysis dough
  • 200 g Lievito Madre (from the fridge (mine was 2 Days old))
  • 15 g inactive baking malt  (or beet syrup)
  • 2 g fresh yeast ((can be reduced or omitted with refreshed Madre))
  • ½ TL Acerola powder ((alternatively, 1 pinch of vitamin C powder / 20 g fresh lemon juice, then 20 g less water))
  • 12 g salt
  • 15 g butter
  • Breakfast
  • up to 20 g Water (if necessary)

Additionally

  • (Eclats) (Wheat germ, malted & crushed)
  • or
  • Malt spelled flakes (or oat flakes)

Instructions

Breakfast

  1. Scald the wheat germ with the boiling water and mix briefly.
    Let cool for at least 2 hours.

Autolysis dough

  1. Put the breadflour and water in the mixing bowl, 1 min./ dough setting.
    Let rest for 40 minutes.
  2. Also put the emmer and red grain wholemeal flour in the mixing bowl, 30 seconds per dough kneading setting. Let rest for another 20 minutes.

dough

  1. Add Lievito Madre, yeast, acerola / vitamin C and Barimalt to the autolysis dough. Knead for 5 minutes / dough level.
    Then add the broth, salt and butter in pieces, place in the mixing bowl, knead for 1-2 minutes / dough level. Depending on your needs, add up to 20 g of water in sips through the lid opening.

Cook

  1. Let it start for 60-80 minutes at about 26-28 ° C. (This takes about 2-3 hours at a room temperature of 20-22 ° C.)
    After 30 and 60 minutes stretch and fold (Video here).
  2. Then let it mature for about 12-14 hours in the refrigerator (at 5 ° C).
    (At a temperature of around 8 ° C in the refrigerator, the time is reduced to around 8-10 hours.)
  3. Then divide the cold dough into 9 dough pieces on the lightly floured work surface, shape loosely into round dough pieces and grind gently. The side with the Enough Moisten slightly and roll in eclats.
    Put the end down in a floured baker's linen.
    Cook for about 30-40 minutes at 26-28 ° C. At normal room temperature of around 20-22 ° C, the piece cooked time will take around 60-80 minutes.

On the baking day

  1. Preheat the oven in good time to 230 ° C top / bottom heat (or 210 ° C hot air / convection) together with a baking oven, baking stone or tray.
  2. Bake for a total of approx. 20-22 minutes, swath do not forget. After 10 minutes, open the oven door, use it to drain the moisture and lower the temperature to 210 ° C. If necessary, switch to hot air (190 ° C) for the last 10 minutes of the baking time.
  3. After baking, let cool on a wire rack.

Keywords: Refreshing bread, refreshing rolls, breadflour, bread, rolls, spelled, spelled flakes, eclats, simple, emmer, breakfast, oat flakes, durum wheat, LievitoMadre, malt flakes, red grain, overnight cooked, whole grain, whole grain, wake, wheat germ

 

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17 thoughts on “Malzkörnchen mit Eclats (Auffrischbrötchen)”

    1. Dear Babsi,

      basically. The taste could be a bit stronger or more sour. Since your sourdough is probably softer than the madre, the amount of liquid in the dough should be reduced a little.

      LG, Sonja

  1. Hello Sonja, I think the malt rolls are delicious and as soon as the Eclat is available again I will definitely find them even better. Now I have one more question about the new “Diven” flour T80 paysan: Have you already published a recipe with this flour or not?
    Many greetings, Monila

    1. Dear Monika,

      That pleases me! Thank you for your reply. I have 2 recipes in the pipeline for the T80Paysans. I really like it. But I can tell you that I only feed my Madre and my Levain (wheat sourdough) with it - highly recommended.

      Best regards,
      Sonja

    2. Dear Sonja
      Thank you very much for the tip to feed my Madre with the new T80Paysans. I will follow the advice and I am really looking forward to the new recipes with this flour. Although you are so busy that you can hardly keep up with the re-baking.
      Many greetings from Switzerland, Monika

  2. Hey Sonja,

    Some time ago I made baking malt myself according to your instructions.

    Can you do that with the Eclats too? Have you tried this before? I assume that unfortunately I won't get them here in Australia.

    1. Dear Victoria,

      I think the Eclats are difficult to make yourself. It's just the seedlings, that is, the inside of the grain.
      BUT I think you will get close in terms of taste if you let the wheat grains germinate and then roast them like with baking malt. Then just grind and not grind finely. I think there is hardly a better alternative and it will definitely be very tasty that way. (I don't know the exact secret of the Eclats when they are made either.) Would definitely try it ...

      Best regards,
      Sonja

  3. Hello Sonja,

    a question regarding the acerol powder. Is it simply from a healthy aspect in the dough or does it have a baking advantage?
    lg Alex

    1. Hi there,
      Acerola serves as a natural supplier of vitamin C. Some hobby bakers reject vitamin C powder from the drugstore. The gluten structure is strengthened by vitamin C and the dough is more stable and airy. But the recipe definitely works without it! Some also take 20 g of fresh lemon juice and then subtract 20 g of water for it.

      Warm greetings,
      Sonja

  4. Hello Sonja,
    the rolls look really good! Can I only bake them with yeast and if so, with how many grams and then what changes in the amount of liquid?
    VG Michaela

    1. Dear Michaela,
      I think then I would take 5 g more yeast and replace the madre with 135 g white wheat flour and 65 g water and add both to the autolysis.
      Then add the additional yeast to the main batter.

      Many greetings,
      Sonja

  5. Hello dear Sonja,
    the rolls turned out delicious!
    Thanks for the recipe!
    Can I use rose hip powder instead of acerola powder?
    If so, is it the same amount as acerola?

    Thank you for your answer and
    Best regards
    Patricia

    1. Hi there,

      the liquid malt is inactive here. Please do not use active ingredients in the recipe, honey or beet syrup would be better.

      Many greetings,
      Sonja

  6. Hello, I want to start the recipe tomorrow.
    I didn't read it out, but when I look at the pictures are the malt grains baked with the ending “up”? In other words, taken out of the bakery shop and turned upside down on the tray for baking?
    Many thanks and best regards
    Claudia

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