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.
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