SPELT ROLLS

 

SpeltRosemaryRolls

 

Making Spelt Rolls has never been more easy than using my method, whether Brown or White spelt.

The rules are slightly different to using Wheat as spelt has a less aggressive gluten structure and does not need much handling.

 

To 500 g of Spelt flour:

Add: 1 Tsp Sugar (optional but helps yeast work)

Add: 1/4 Tsp Salt (on other side of bowl)

Add: 7g of Dried Yeast (Or one sachet)

Add: 150-200ml Warm NOT HOT Liquid (Dairy free milk is nice but you can also use water)

Add: 3 Tbsp Olive Oil whilst making the dough.

 

Mix all together with a spoon or your hands until you have a soft dough.

Cover with a little oil so it does not go dry.

Cover bowl with clingfilm AND a tea towel.

 

Let it rise for 60 mins, then knock out the air and knead gently.

Shape and place on Oven tray and leave for a further 20 mins to proove

Place in a pre-heated oven at 180oC for 12-18 mins for Rolls and 22-28 mins for a whole loaf.

Enjoy.

 

HEALTH WARNING:  FRUITS MUST NOT BE ADDED WITH YEAST at first rise

Please add after first rise and knead into the dough for final rise and shaping prior to baking off

Chef J