SPELT ROLLS
Kindly Donated by
Trine HahnemannIngredients:
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:
Dissolve the yeast in the cold water, then add the honey and mix well. Mix the flours with salt and add 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.
The next morning, take the dough out, place it on a floured table and let it rest for 10 minutes.
Then form 18 buns; pllace them on a baking tray lined with baking paper and cover them with a tea towel.
Let them rise for 15 minutes before baking in a preheated oven at 225ºc for 5 minutes, then lower the heat to 200ºc and bake for another 15 minutes.
Leave to cool on a wire rack before serving.Don't forget to get your spelt ingredients:
- 14th March 2019