Wednesday, 30 April 2014

Spelt rolls

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.


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