- 500g White Spelt Flour
- 310ml lukewarm water
- 1 teaspoon Sugar
- 7g packet of Bread Yeast
- 10g Sea Salt flakes, crushed
- Rapeseed Oil for kneading
Spelt flour is easier to digest and contains more nutrients (proteins & minerals) than standard bread flours. And makes tastier bread in my humble opinion.
Place your Spelt Flour in a large mixing bowl, with the Yeast to one side & the Salt & Sugar to the other.
Pour in the water, and mix it round with your scraper.
Pour a little Rapeseed Oil onto your work surface & place the dough on it.
Knead it all together, the dough will go from sticky to silky-smooth with about 5 minutes of kneading.
Place in a lightly oiled bowl & cover with a tea towel. Leave it to rise for 1-2 hours.
Tip out your risen dough and knock it back.
Weigh it, and divide the amount by 12 (mine is usually around 815g = 68g per roll).
Tear your dough up into 68g (-ish) pieces, working as quickly as you can.
Roll each piece into a tight ball & place on a lined baking tray.
Put each tray in a large bin bag/proving bag & leave for 1 hour.
Heat your oven to 220°c, place a tray in the bottom and some hot water in the tray.
Leave for 5 minutes to get some steam up.
Bake for 20 minutes, slightly longer if you like a super crusty roll.