Spelt and poppy seed rolls recipe
These delicious bread rolls are made with spelt flour, giving them a distinctive nutty taste. A sprinkle of poppy seeds adds an attractive finish and texture, but you can leave them plain if you prefer. See method
- 2 tbsp honey
- 50ml (2fl oz) olive oil
- 1 x 7g sachet fast-action yeast
- 600g (1lb 3oz) spelt flour
- 1 egg beaten
- Poppy seeds, to garnish
Each serving contains
of the reference intake
- Measure out 300ml (1/2 pt) lukewarm water in a jug, add the honey, oil, and yeast and leave in a warm place until frothy, about 15 minutes. If making in a food processor fitted with a dough hook, put the flour and 2 tsp salt into the bowl and, while the motor is running on slow, add the liquid. Continue to mix for 7-8 minutes, until the dough looks and feels smooth and soft.
- If making by hand, put the flour and 2 tsp salt into the bowl and add the liquid, mixing quickly with a spoon to incorporate and saturate all the flour. Tip out onto a lightly floured surface and continue to knead for about 10 minutes, until the dough looks and feels smooth and soft.
- Return to the bowl and cover with lightly oiled cling film, or a damp cloth, and allow to rise in a warm place until doubled in size, for around an hour.
- Divide the dough into 9 even pieces and shape into balls. If you want really even-sized rolls then weigh them, they should be about 110g (3 1/2oz) each. Place onto a non-stick baking tray dusted with flour. Cover with film or a damp cloth and allow to rise again in a warm place until roughly doubled in size, around an hour.
- Heat oven to 220°C/200°C fan/gas 8. Brush the rolls with the beaten egg and sprinkle on some seeds, if using. Put in the oven then turn down the temp to 200°C/180°C fan/gas 6 and bake for 15-20 minutes, until risen and golden. Cool on a wire rack.
See more Baking recipes