Organic Spelt & Seed Rolls
Ever tried to bake light and fluffy rolls? The trick is to let them set overnight so the active ingredient yeast can work it’s magic. I love to bake with organic spelt flour, and you can use it as a substitute in any recipe for any flour. Also check out my organic spelt focaccia recipe for another delicious baked good made from this ancient grain.
Spelt is easier to digest and relatively lower in gluten compared to other grains. Therefore those with a (low) gluten intolerance, can sometimes eat spelt. But this of course varies from person to person. Spelt is also high in calcium, magnesium, zinc, iron and manganese. Plus it has vitamin E and complex B vitamins.
Not only do these rolls have spelt in them, but a mix of seeds adds to the fibre and nutritious value of each bun. Shape them to as big as you like, but be careful not to squish them to much when you make the rolls, as they have become light and fluffy overnight for a reason!
- 3 tsp dry yeast (plus a dash of warm water)
- 1 tsp salt
- 1 cup oats
- 1 cup seeds (your choice of linseeds, sunflower seeds, pumpkin seeds, chia seeds)
- 750g organic spelt flour
- 700mL water
In a large mixing bowl, combine dry yeast with a dash of warm water. Mix thoroughly.
Add salt, oats, seeds, and spelt flour. Mix until combined. Slowly add water and mix. Dough will be quite moist.
Cover with glad wrap or a clean cloth, and leave to rise for at least 8 hours (or overnight).
Preheat oven to 225 degrees Celsius. Line a baking tray and make approx. 24 small buns (without compression the dough too much as it is now light and fluffy).
Bake for 20 minutes, or lightly browned. Then remove and let rest.