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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
- tbsp honey 5g salt
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.
Don't forget to buy your Sharpham Park ingredients
Organic Bakers Blend
Organic Wholegrain Spelt Flour
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