Kindly Donated by

Trine Hahnemann


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



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 225
ºc 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

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