SPELT ROLLS

Ingredients

Makes 18 Rolls

500g Wholegrain Spelt Flour
150g Bakers Blend Spelt Flour

10g fresh yeast or 1 tsp dry yeast
700ml cold water
1 tbsp honey
5g salt
Method

DAY 1


Dissolve the yeast in the cold water, then add the honey and mix well. Mix the flours with salt and add to the water, stir for about 5 minutes or if using a machine let run for 5 minutes at medium speed.

Leave the dough in the fridge over night.

NEXT DAY IN THE MORNING


Take the dough out, place on a floured table and let it rest for 10 minutes.

Then form 18 buns, place them on baking tray lined with baking paper and cover them with a tea towel. Let them rise for 15 minutes. Bake in the oven preheated to 225 degrees for 5 minutes, then lower the heat to 200 degrees and bake for another 15 minutes. Leave to cool down a bit on a wire rack before serving.

Kindly Donated by
Trine Hahnemann

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