White Spelt Bread Rolls

White Spelt Bread Rolls

Ingredients

  • 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.

How to

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.

6 Comments

  1. Flip pin’ lovely

    I have Chrons so cannot eat wheat, this recipe was a hit with the family

    I did the kneading in a Kitchen Aid mixer using the kneading hook ( basically I am a lazy cook )

    I would suggest the you oil your hands when shaping the rolls

    I will definitely do these again, lovely crusty out side, soft & light on the inside

    Reply
  2. great stuff!

    Reply
  3. Hello, Can I use whole meal spelt for this recipe?

    Reply
    • yes I’ve used Whole Meal Spelt before – just check the water amount.. Hope that helps!

      Reply
  4. My younger daughter has a wheat intolerance and we have just more or less cut out bread altogether because she’s never really liked the shop offered substitutes. I’ve just baked these rolls for the third time with the help of my older daughter using half and half white and wholemeal spelt flour and my younger daughter has just asked for a fourth helping!!! Once they’ve risen we brush them with egg and then cover them in seeds, e.g. poppy, sunflower, pumpkin and sesame seeds. Yum yum! Thank you for sharing this simple but so so amazing recipe!

    Reply
    • Fantastic to read that, and thank you!

      Reply

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