This is recipe on traditional baked goods we eat in Czech Republic as substitution to bread, but it tastes totally different than bread.
It is soft and fluffy on inside, but still has light crust. Rohliky are up to 15cm long and resemble little baguettes. We can do other shapes we call housky and kaiserky (you can see in pictures). This recipe is using flour French 450, but you can substitute half for spelt flour.
150g of French flour 450
150g of water
1 Tbsp of sourdough starter
350g of French flour 450
130 to 150g of milk (you need to add slowly and check consistency of the dough)
30g of butter
30g of light cooking oil (I use rapeseed oil cold pressed)
1Tsp of barley malt
7g of salt
Seeds and rock salt optional for decoration
The night before make leaven and let it grow 9-12 hours. It depends on the room temperature. We have usually around 21C at our kitchen and it needs only 9 hours.
Then add flour, butter, oil, malt, salt to the leaven and slowly add milk. The consistency of the dough should be smooth and not sticky. Knead until the dough does not stick to the bowl. Then let rest for 2 to 3 hours or until it doubles in size. Then divide to pieces of a weight around 70 to 80g and form small balls.
Then for rohliky: take a ball and roll out a shape as a triangle with a roller pin (Step 1 see in pictures). Then roll with your hands from wider end to the point (Step 2). Finish by few rolls of the rohliky on the surface (Step 3). Continue with the rest of the balls. Let it rest on the tray laid with baking paper until it doubles in size. Preheat the oven to 180C (forced fan) and place old tray on the bottom of the oven. Smear each piece with water and optionally sprinkle with seeds or rock salt. The traditional rohliky are plain or you can add poppy seeds or rock salt as mentioned before. Pop in the oven and fill the old tray with hot water (250ml). Bake approximately for 15 mins or until they are golden from both sides.
For housky and kaiserky: divide the dough same as for rohliky. Roll a long string and form small circle by attaching one end in 10cm to the dough (Step 1). Then take the other end and wind it around the circle (in and out) with the end facing down the housky or kaiserky (Step 2-3). For optional decoration: housky are decorated same as rohliky, but kaiserky can be decorated with many seeds or mix of seeds. When finishing the winding of kaiserky, hold it still in hand and smear with water, then pop it in a bowl with seeds, so the whole top will be covered with it (see attached pictures). Bake the same way as rohliky.
Added by: Lucie Reczkova
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