Saturday, 28 April 2012

Spelt Bread Rolls

Spelt, an ancient grain, is currently enjoying a resurgence in popularity due to its nutritional qualities and its appealing nutty flavour.  These are excellent in school lunches or used as hamburger buns.


250g warm water
1 sachet dry yeast
1 teaspoon sea salt
200g spelt flour
300g flour
30g olive oil

  1. Place all ingredients into TM bowl and mix for 5 seconds/speed 6.
  2. With dial set to closed lid position, knead for 2 minutes/interval speed
  3. Turn out into a lightly oiled bowl and cover until doubled in size.
  4. Preheat oven to 35 degrees and place a cup of water on the bottom of the oven to keep the air moist.
  5. Divide dough into 8 equal portions, and shape into rolls. Place the rolls onto a lightly floured baking tray placed approximately 1cm apart.
  6. Put the rolls in the warm oven to prove for about 30 minutes.
  7. When rolls have risen, turn temperature up to 240ÂșC and cook for 25-30 minutes or until golden and sound hollow when tapped.

No comments:

Post a Comment