Name: Spelt Bread Rolls
Yield: 2 dozen
Ingredients: 1 cup Whole Spelt Grain (soaked overnight); 2 cups Water; 1 packet Dry Yeast; 5 1/4 cups Spelt Flour; 1 cup Rolled Oats; 1/2 cup Walnuts (chopped); Salt (to taste); 1/3 cup Extra-Virgin Olive Oil; 1 tbsp Maple Syrup; 1/2 cup Sunflower Seeds; 1/2 cup Pumpkin Seeds

Spelt Bread Rolls

A healthy and delicious way to give ancient grains a try.

Servings

2dozen

Servings

2dozen

Ingredients

1cup

Whole Spelt Grainsoaked overnight
2cups

Water
1packet

Dry Yeast
5 1/4cups

Spelt Flour
1cup

Rolled Oats
1/2cup

Walnutschopped
Saltto taste
1/3cup

Extra-Virgin Olive Oil
1tbsp

Maple Syrup
1/2cup

Sunflower Seeds
1/2cup

Pumpkin Seeds

Instructions

Cover the whole spelt grains with water and allow to soak overnight.
In a large mixing bowl, blend together flour, oats, walnuts and salt.
In a small bowl, heat the water until it reaches body temperature and blend it with the yeast. Set aside.
Add the olive oil, maple syrup and yeast water to the dry ingredients, working together using your hands.
Add the soaked whole spelt together with any leftover soaking water to the dough. Mix well by hand. Leave dough in the bowl and cover with a tea towel to rise for 90 minutes.
Punch down dough and form into round rolls by hand. Place on a baking tray lined with parchment paper. Cover the tray and rolls with tea towels and allow to rise for an additional 30 minutes.
Preheat oven to 425 degrees. Spray some water on top of the rolls and sprinkle with seeds. Press seeds lightly into rolls. Bake on middle oven rack for about 10 to 12 minutes or until they are golden on top.