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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: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 buy your Sharpham Park ingredients
Organic Bakers Blend
Organic Wholegrain Spelt Flour
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