I’ve never been much of a baker, the finer points of cake baking and pastry have always eluded me.
Lately however, I’ve been really getting into making my own bread and pizza dough. It’s incredibly satisfying to watch a mound of flour and water transform into something super delicious.
Perhaps it’s got something to do with the need to rebel against the bad wrap that wheat (the horror) and gluten (practically satanic) have been getting these past few years.
Whatever the reason, I was thoroughly pleased with the results of these spelt bread rolls.
Doubly so because I managed to make knot rolls! Hell yeah – FANCY!
If you’ve ever been intimidated by the idea of making bread rolls from scratch, don’t be! This is a really simple recipe to follow with just a few ingredients.
This recipes uses wholemeal spelt flour, which is fantastic for those who have problems stomaching wheat. However, I must warn you that it does produce quite a dense result.
I love my bread dense and grainy, but I get that isn’t everyone’s bag. If it’s the first time you’ve used spelt flour I’d suggest using half/half of spelt and regular flour just in case it isn’t to your tastes.
Of course you could use completely white or wholemeal regular flour if you prefer, it won’t affect the recipe at all, just keep an eye on the cooking times as it may take a few minutes less.
Mix up the seeds you use however you like. I’ve gone with a combination of pepitas, sunflower, linseed, poppy and sesame seeds.
You’ll notice the mixture is quite wet before the first round of proving (rising). Don’t fret!
Knead it in a large bowl and get over the fact that your hand is covered in goop. It’s all part of the fun.
I promise once you add the seeds you’ll notice a big change in the texture of the dough and it will be easier to work with.
This recipe makes 8 large rolls, so feel free to scale the quantities to your needs. You could definitely get 12 (maybe more) rolls out of this batch if you’d prefer smaller rolls. Just keep an eye on them in the oven if you do, as smaller rolls will cook faster.
I highly recommend gobbling one up straight from the oven slathered in butter, possibly with some fresh tomato. Delish!
These rolls are best consumed on the day of baking or the day after. They freeze well, so freeze any that you don’t plan to eat within that time frame straight away.
They are also great toasted and served along side soup, stew or salad – anything where there are great juices begging to be mopped up.
- 500gm wholemeal spelt flour
- 500 ml lukewarm water
- 2 sachets dried yeast
- 40gm sunflower seeds
- 40gm sesame seeds
- 40gm poppy seeds
- 40gm pepitas
- 40gm linseeds
- 1-2 tsp sea salt
- 1 tsp sugar
- Sift flour and salt into a large bowl
- Add dried yeast and sugar to the flour mix and toss with your hands to combine
- Create a well in the centre of the flour and pour in the warm water, starting to mix together the flour and water as you pour
- Continue mixing with your fingers and gradually move to a knead motion. I tend to rotate the bowl with one hand and use the other to scoop and knead in a continuous motion
- Initially it will be very sticky, but persevere for 5-10 minutes until the dough becomes lighter and more elastic. It will still be sticky at this point, but less so.
- Spray some olive oil onto glad wrap and cover the bowl, then cover with a tea towel and leave to rest in a warm spot for about 1 hour or until it’s doubled in size.
- One the dough has finished proving, preheat the oven to 220C.
- Punch the dough down in the centre to ‘knock’ out the air. Tip onto a floured surface and knead for a few more minutes, adding the seeds gradually throughout until they are well combined.
- Split the dough into 8 pieces.
- Line a baking tray with baking paper and spray with olive oil spray
- Roll each piece into a sausage shape and tie in a knot, tucking the ends under neatly
- Repeat with the remaining pieces and place each roll onto on the baking tray spaced well apart
- Cover and leave to rise until doubled in size. Check after 30 minutes or so as over-proving can cause the rolls to collapse in the oven.
- Spray with olive oil spray and sprinkle over a few of the poppy and sesame seeds
- Bake for 15 minutes
- Often the ratios of flour to water need to be adjusted to suit the weather. If it is a particularly warm or humid day I recommend reducing the water by 50mls
- Calories 365
- Carbs (gm) 48
- Fat (gm) 13
- Protein (gm) 15
- Fibre (gm) 4