Spelt rolls with seeds

Spelt rolls with seeds

By
From
Lagom
Makes
20 small bread rolls
Photographer
Yuki Sugiura

These healthy, everyday bread rolls are ideal for breakfast, sandwiches or to mop up soup or stews. Keep a batch at the ready in the freezer and you will feel really quite virtuous and smug.

Ingredients

Quantity Ingredient
500ml semi-skimmed milk, plus 2 tablespoons
50g fresh yeast
3 tablespoons cold-pressed rapeseed oil or olive oil, plus a little extra for greasing
100g porridge oats
25g flaxseeds, plus a little extra
25g sunflower seeds, plus a little extra
2 tablespoons honey
150g wholemeal flour
450g wholemeal spelt flour

Method

  1. Heat the milk gently in a pan to “finger warm” (just warm to touch). Crumble the yeast into a large bowl and pour over a little of the warm milk. Stir to dissolve the yeast completely, then pour in the remaining milk and the oil.
  2. Add the oats, seeds, honey and 1 teaspoon salt and stir well to combine. Add the flours, a little at a time, stirring until you have a soft, sticky dough. Tip out onto a lightly floured work surface and knead until the dough comes together, about 5 minutes. Place in a clean bowl, cover with a tea towel and allow to rise for about 1 hour.
  3. Lightly grease 2 baking sheets with oil. Knock the dough back slightly by kneading briefly. Divide and shape into 20 round rolls and place, evenly spaced out, on the prepared baking sheets. Cover with a tea towel and allow to prove for 30 minutes.
  4. Preheat the oven to 200°C. Brush the rolls with a little milk and sprinkle over the extra seeds. Bake for 12–15 minutes until golden brown and risen. Allow to cool on a wire rack before serving or freezing for later.
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