This recipe is based on my Honey Kefir Sandwich Loaf and you can make it into sandwich loaves by adapting the instructions for bread from that recipe. You can use either spelt or einkorn flour. I choose fine ground rather than whole grains because the hull or bran of the grain contains a lectin called WGA (wheat germ agglutinin) which is highly destructive to the gut. All things considered it is always better to long ferment your breads to destroy as much of the lectin content as possible. This is why sourdough tends to be much easier on the gut than what we now think of as conventional bread.
Yields 24 – 48 rolls, depending on how you break them up.
Sweet Potato Kefir Rolls
- Baking sheet with silicone mat
- Kitchen Aid mixer with dough hook if you do not wish to knead by hand.
- 6 cups einkorn or white spelt flour
- 2 1/2 tsp pink salt
- 2 tbsp raw honey or maple syrup
- 1 tbsp dry active yeast
- 1 cup milk kefir room temperature
- 1 cup einkorn sourdough starter 50/50 hydration
- 1 large sweet potato, boiled and mashed or baked in foil and scraped out of the skin (about 2 cups) * additional water for adjustments and 2-3 cups flour for kneading
*Extra einkorn flour or water for troubleshooting as the needs can change depending on humidity
- Wash a large sweet potato, make perforations with a fork and cover with foil. Bake it in the oven at 350°F for an hour or until soft. Remove and let cool.
- Stir together flour and salt in a large bowl and make a well in the center. Add the yeast, maple syrup and a couple tablespoons warm water to activate it. Leave for 5 minutes.
- Pour the kefir, sourdough starter in the well with the yeast and mix it in with just a bit of flour to begin “sponging”.
- When the sweet potato has cooled to room temperature, scrape the contents out of the skin and into the sponge and mix in.
- If you have a mixer with a dough hook, attach it and begin kneading on the lowest speed. If it forms into a ball you’re about ready but if it looks like batter add flour, 1/4 cup at a time until it forms a ball.
- It should be a little sticky but you should be able to handle it easily. If it is too wet add more flour a tablespoon at a time, if it is too dry add more water a tablespoon at a time. This is easiest in a mixer with a dough hook.
- When you have a ball, form the dough into two oblong boulés and pinch at the bottom.
- On a couple large cookie sheets with a silpat or parchment paper, divide your boulés in half, and then again and again until you have rolls about 1/2 the size you desire. Fold them inside themselves into balls and pinch at the bottom to make smooth rolls.
- Dust with flour and cover with tea towels and place in a warm (but off) oven, about 100° F. Let rise 45 minutes to 1 hour or place in the fridge overnight to further culture and rise.
- Remove and preheat oven to 375° F
- Bake in the oven at 375°F for 18-20 minutes