Spelt Vietnamese Bánh Mì Rolls: Crisp Crust, Soft Crumb

Spelt Vietnamese bánh mì rolls are small, light baguettes made from white and whole grain spelt flour. They bake at 220 C / 425 F with steam. The crust turns thin and crackly, and the crumb stays soft with a mild nutty note.

The dough comes together in one bowl. You knead it for 6 to 8 minutes and let it rise twice. No mixer is needed.

Spelt gluten is delicate, so the method stays gentle. If the dough is kneaded past 8 minutes, it turns glossy and slack. The rolls then spread flat instead of rising.

The rolls freeze well, so you can bake once and fill them through the week. Here they hold lemongrass tofu, quick carrot and daikon pickles, cucumber, and cilantro.

Why You'll Love This Recipe

Thin, crackly crust with a soft, nutty spelt crumb
One-bowl dough that needs no mixer
Bake once, freeze extras, and fill rolls through the week
Vegetarian filling that swaps easily for chicken or egg

Hands slashing shaped spelt dough logs on a parchment-lined sheet pan before they go into the steamy oven

Ingredient Notes

white spelt flour: White spelt gives the lightest crumb. Plain all-purpose flour works at the same weight, but the rolls lose the nutty flavor.
whole grain spelt flour: A small amount adds flavor and fiber without making the roll dense. Use more white spelt if you have no whole grain.
instant yeast: If you only have active dry yeast, use 9 g and stir it into the lukewarm water for 5 minutes first.
daikon: Radishes or extra carrot work in its place. Cut everything into thin matchsticks so the brine reaches it quickly.
lemongrass: Use only the tender inner part of the stalk. A tablespoon of lemongrass paste is a fair substitute.
extra-firm tofu: Softer tofu falls apart in the skillet. Pressing for 10 minutes removes enough water for the edges to brown.
mayonnaise: Vegan mayonnaise swaps in at the same amount and keeps the spread creamy.

Friends assembling their own bánh mì at a linen-covered table with bowls of pickles, herbs, and sliced chili

Prep Time 35 mins

Cook Time 20 mins

Rest Time 105 mins

Total Time 2 hrs 40 mins

Cooking Method: Mixed

Cuisine: Asian-Inspired

Courses: Lunch

Difficulty: Medium

Cooking Temp: 220 C

Servings: 8

Estimated Cost: 1.75

Calories: 419

Best Season: all_year_round

Dietary: Contains gluten (spelt), contains-eggs, Dairy-Free, Vegetarian

Description

A lean spelt dough, kneaded briefly and baked with steam, gives rolls with a thin crisp shell. Lemongrass tofu, tangy pickles, and cucumber fill them without weighing them down.

Ingredients

Spelt rolls

450 g white spelt flour
50 g whole grain spelt flour
330 ml lukewarm water (about 35 C / 95 F)
7 g instant yeast ((2 tsp))
1 tbsp granulated sugar
1 1/2 tsp fine sea salt
2 tbsp neutral oil (plus a little for the bowl if needed)
250 ml boiling water (for the steam tin)

Quick pickles

150 g carrot (julienned)
150 g daikon (julienned, or use radishes)
120 ml rice vinegar
120 ml warm water
2 tbsp granulated sugar
1 tsp fine sea salt

Lemongrass tofu

400 g extra-firm tofu (pressed, sliced into slabs about 1 cm thick)
2 tbsp soy sauce
1 tbsp brown sugar
2 stalks lemongrass (tender inner part, finely minced)
2 cloves garlic (minced)
2 tbsp neutral oil (divided, 1 tbsp for the marinade and 1 tbsp for frying)

To assemble

6 tbsp mayonnaise ((90 g))
1 tsp lime juice
1 cucumber ((200 g); cut into thin spears)
20 g fresh cilantro (leaves and tender stems)
1 red chili (thinly sliced, optional)

Instructions

Make the dough

1
Whisk the white and whole grain spelt flours, yeast, sugar, and salt in a 25 cm / 10-inch mixing bowl. Add the lukewarm water and 2 tbsp oil. Mix by hand for 1 minute until no dry flour remains.
2
Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, no longer, until it feels soft and slightly tacky. Return it to the bowl, cover with a damp towel, and let it rise for 60 minutes, until it has grown by about half.

Pickle while the dough rises

3
Stir the rice vinegar, warm water, 2 tbsp sugar, and 1 tsp salt until the sugar dissolves. Add the julienned carrot and daikon, press them under the brine, and leave at room temperature for at least 30 minutes.

Shape, proof, and bake

4
Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment. Divide the risen dough into 8 pieces of about 110 g. Flatten each into an oval, fold it tightly into a log, pinch the seam, and roll with your palms into an 18 cm / 7-inch torpedo with tapered ends. Set four rolls on each pan, seam side down.
5
Cover the pans loosely with towels and proof for 30 minutes, until the rolls look puffy and a floured fingertip leaves a dent that fills back slowly. After 15 minutes, set a 20 cm / 8-inch metal tin on the oven floor, position racks in the middle and upper third, and heat the oven to 220 C / 425 F.
6
While the rolls proof, wrap the tofu in a clean towel and press it under a plate for 10 minutes. Slice it into slabs about 1 cm thick. Whisk the soy sauce, brown sugar, minced lemongrass, garlic, and 1 tbsp oil in a shallow dish, add the tofu, turn to coat, and marinate for 20 minutes.
7
Slash each roll lengthwise about 5 mm deep with a sharp blade and brush lightly with water. Slide the pans onto the racks, pour the 250 ml boiling water into the hot tin, and close the door quickly. Bake for 10 minutes, then remove the tin, swap the pan positions, and bake 8 to 10 minutes more, until the crust is deep golden and the center reads 96 C / 205 F.

Cook the tofu and assemble

8
Move the rolls to a rack and cool for 15 minutes so the crust sets and crisps. Meanwhile, heat the remaining 1 tbsp oil in a 26 cm / 10-inch nonstick skillet over medium heat. Fry the tofu in two batches, 3 to 4 minutes per side, until the edges are browned and sticky.
9
Stir the mayonnaise with the lime juice. Split each cooled roll lengthwise with a serrated knife, keeping one side attached. Spread with mayonnaise, then layer the tofu, drained pickles, cucumber, cilantro, and chili. Serve within 30 minutes while the crust is still crisp.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 419kcal

% Daily Value *
Total Fat 21g33%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 920mg39%
Potassium 310mg9%
Total Carbohydrate 55g19%
Dietary Fiber 6g24%
Sugars 7g
Protein 16g32%

Vitamin A 2800 IU
Vitamin C 6 mg
Calcium 110 mg
Iron 4 mg
Vitamin E 2 mg
Vitamin K 20 mcg
Thiamin 0.2 mg
Riboflavin 0.15 mg
Niacin 3.5 mg
Vitamin B6 0.2 mg
Folate 45 mcg
Vitamin B12 0.1 mcg
Phosphorus 270 mg
Magnesium 70 mg
Zinc 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Stop kneading at 8 minutes. The dough should feel soft and slightly tacky.
Let the first rise reach 1.5 times the starting size, about 60 minutes at room temperature.
Check the center with a thermometer. 96 C / 205 F means the rolls are baked through.
Pickle the carrot and daikon at least 30 minutes ahead and keep the jar in the fridge for up to 2 weeks.
Fill the rolls just before serving and eat within 30 minutes to keep the crust crisp.

Keywords: spelt bánh mì rolls, spelt banh mi rolls, spelt baguette rolls, vietnamese sandwich rolls, lemongrass tofu banh mi

Equipment

25 cm / 10-inch mixing bowl
2 sheet pans, 33 x 46 cm / 13 x 18 inch
20 cm / 8-inch metal tin for steam
26 cm / 10-inch nonstick skillet
instant-read thermometer
serrated bread knife

Tips

Weigh the flour and water for consistent results. The dough sits at 66% hydration and should feel soft and slightly tacky, not wet.
Roll each piece into a tight log, pinching the seam shut, so the rolls rise upward and keep a defined shape.
Pour the boiling water into the hot tin right after loading the pans, then close the oven door fast to hold the steam.
Press the tofu between clean towels for 10 minutes before slicing, so it browns in the skillet instead of steaming.
Assemble each sandwich just before eating and serve within 30 minutes, since the mayonnaise and pickle brine soften the crust over time.

Variations

Replace the tofu with thin-sliced lemongrass chicken thigh, pan-fried until no pink remains, for a classic meat bánh mì.
Use a fried egg and extra cucumber in place of tofu for a quicker vegetarian filling that skips the marinade.
Shape the dough into 16 smaller 55 g rolls and bake 12 to 14 minutes for slider-size bánh mì at gatherings.

Storage and Reheating

Spelt bánh mì rolls keep for 1 day at room temperature in a paper bag, and for up to 2 months in the freezer. Cool them fully first, then freeze unfilled in a sealed bag. The crust stays crisp when you reheat them on a sheet pan at 190 C / 375 F, for 5 minutes from room temperature or 10 minutes from frozen.

Store the cooked tofu in an airtight container in the fridge for 3 to 4 days. Warm it in a skillet for about 2 minutes per side. The pickles keep in their brine in a jar in the fridge for up to 2 weeks.

Filled sandwiches are best assembled just before eating. The crust softens after about 30 minutes, so pack the components separately for lunchboxes and fill the rolls when you sit down.

Serving Suggestions

Filled spelt bánh mì works well as a casual lunch or light dinner, served with the crust still crisp. Set the rolls, tofu, pickles, cucumber, and herbs on the table and let everyone build their own. The setup stays low-pressure for family meals and small gatherings.

Pair the sandwiches with a cucumber and lime salad or a cup of clear vegetable broth. Sliced mango or pineapple makes a cool finish. A small bowl of sriracha on the side lets each person set the heat.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-vietnamese-banh-mi-rolls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!