Spelt rolls with seeds, healthy and tasty! You can make them into a loaf and bake in a tin if you prefer.
For the loaf:
- 360g spelt flour
- 140g strong white bread flour
- 2 1/2 tsp dried yeast
- 1tsp honey
- 1tsp salt
- 1tbsp unsalted butter
- 1/2 cup mixed seeds (pumpkin, sunflower, pine nuts)
- 2tbsp linen seeds
- 2tbsp sesame seeds
- 2tbsp amaranthus seeds
- about 350ml water
- 2tbsp milk for glazing
- handful of seeds for sprinkling
Place all of the ingredients in a large bowl and mix until the dough comes together. Knead on a lightly floured surface until smooth and stretchy.
Place back in the bowl, cover with cling film or a cloth and leave to double in size for about 45 minutes.
Knead again quickly, then divide into equally sized balls (about 10), place on a lined baking sheet, cover with a cloth and leave to rise again for about 30 minutes.
Glaze each roll with milk and sprinkle with seeds.
Pre-heat the oven to 200C, then throw about 1/2 cup water on the oven floor and bake the rolls for about 20 minutes, until golden brown.
Leave to cool.