Spelt rolls
User Reviews
5
Spelt rolls
Description
This recipe mixes equal parts all-purpose and wholegrain spelt flours, yeast, and salt to create the dough base. Olive oil and honey contribute moisture and subtle sweetness, while lukewarm water activates the yeast. The dough is mixed until it comes together, then lightly kneaded just enough to develop texture without overworking, as spelt is delicate.
After the initial rise in a warm, draft-free place until doubled in size, the dough is gently deflated and divided into six equal portions to form rolls. The recipe notes that 100% spelt rolls can be made but tend to spread and be flatter due to spelt’s lower gluten strength. Measuring spelt by weight improves accuracy when using volume measurements.
These spelt rolls offer a wholesome bread option with the distinct flavor of spelt. They pair well with butter, sandwiches, or soups.
Using 100% spelt flour results in rolls that may be flatter due to lower gluten; mixing with all-purpose or bread flour improves structure.Measure spelt flour by weight (approximately 120g per cup) for better accuracy when substituting volume measurements.Keep kneading gentle to prevent overly sticky dough while maintaining softness in the rolls.Let the dough rise in a warm, draft-free spot to achieve a good rise; an almost cooled oven works well.
Ingredients
- 1 cup all-purpose flour plain flour (see note below
- 1 cup wholegrain spelt flour (note if you use cup measurement, you may need a little more)
- 1 teaspoon instant yeast fast acting yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¾ cup water lukewarm
Instructions
- Mix together the flours, yeast and salt. Add the oil, honey and warm water and mix so that is comes together. Try not to mix too much, if possible. Turn the dough out on to a lightly floured surface and gently knead it.
- Knead the dough for a couple of minutes to stretch the dough a little and avoid it being too sticky. It won't need as much as some breads, but a little will help. Add some extra flour as needed as it may be a little sticky. It will still be soft, but you don't want it to constantly stick to your hands.
- Lightly oil a large bowl then put the dough inside, cover and transfer to a warm, draft-free spot. It shouldn't be hot, but an oven that has almost cooled will be great and will reduce the rising time. Leave to roughly double in size, around 1 hour depending on how warm it is.
- Once it has risen, tip the dough onto a lightly floured surface and knock it back (press into the dough with your fingers a few times to get out the excess bubbles). Divide into 6 equal pieces.
- Line a baking sheet/tray with parchment. Form each piece of dough into a ball with lightly floured hands and place on the parchment with at least 1 ½inches/4cm between them. Cover with a cloth and leave to rise a little more for approx 30 minutes. During this time, preheat the oven to 465F/240C (Note if your oven is fan-assisted, reduce by around 20 degrees).
- Bake the rolls for approximately 15 minutes until they are brown and sound hollow when you turn it over and tap the bottom. Allow to cool a few minutes before using.
Notes
- Using 100% spelt flour produces rolls that may not hold their shape well and appear flatter due to spelt's lower gluten content.
- Substituting all-purpose flour with bread flour or whole wheat pastry flour can affect rise and texture; adjustments in flour amount may be needed.
- Weight-based measurements for spelt flour yield more consistent results than cup measures because 1 cup approximates 120g.
- Handle the dough gently during kneading to avoid stickiness while ensuring the dough is pliable and soft.
- Rising the dough in a warm, draft-free environment like a slightly warm oven helps achieve proper volume increase.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6rolls
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 391mg | 16% |
| Potassium | 41mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Calcium | 3mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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