Wholemeal Rolls
This recipe will make nice breakfast or lunchbox rolls and are suitable for freezing
Ingredients:
400 ml water
30g fresh yeast or dried yeast (if you use dried yeast follow instructions on package!)
2 teaspoons (15g) sea salt
300g spelt (or wheat) wholemeal flour
300g unbleached white spelt (or wheat) flour
Butter or oil for greasing the baking tray
For the toppings: 1 egg yolk - 2tablespoon water - sesame seeds, poppy seeds or sunflower seeds
Method:
Preparation time: 75 min (including resting the dough)
Dissolve the yeast with the sea salt in the water (or follow instructions for dried yeast).
Mix the wholemeal and white flour and sieve through a very fine sieve. Mix with the yeast water. Knead the dough thoroughly for 5-10 min (if you use spelt flour assemble dough in not more then 3-5 minutes). If necessary add more water.
Leave to rise covered in a warm place for 20 minutes.
In the meantime grease the tray and dust with a little flour.
Knead again for a few minutes.
An easy method to divide the dough in equal parts of about 50g:: Divide the dough in 4 pieces, then role each part into one long piece and divide into 5 equal parts.
Preheat the oven to 240 Celsius.
6. Form the rolls by rolling the dough between the palms of your hand (always dust your hands with flour, to prevent that dough sticks to your fingers). The surface has to be smooth without cracks.
7. Place the rolls on the baking tray; leave a distance between the rolls. Brush the rolls with egg yolk (mixed with a little water) and sprinkle with toppings. Cover and leave for another 10-15 min.
Bake the rolls for about 15 - 20 min at 240°C (230°C Fan oven).
Note: Rolls taste really nice as well using 100% whole meal flour!
Note: Spelt has very fragile gluten, which means that if it is mixed for too long it can collapse. Therefore the initial mixing time (when water is first added to the flour) has to be no more than around 4 minutes. Once mixed you can treat the dough just like wheat dough!