White Spelt Bread Rolls

White Spelt Bread Rolls


  • 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.


  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

  2. great stuff!

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

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


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