When I have time I try to make sourdough bread loaves and rolls and everyone loves these sourdough spelt seeded rolls. Not only is sourdough more easily digested than yeasted breads, but it also has a delicious fuller flavour too.
These rolls are great for weekday lunchboxes, but the dough can also be used to make a loaf of bread in either a 2lb loaf tin or using a baking cloche (or casserole dish).
I split the dough into either 6 or 8 rolls and these are rather large, if you have smaller appetites or are making for children I’d split in to 12 rolls.
Ingredients for Sourdough Spelt Seeded Rolls:
- 100g refreshed sourdough starter – How to Make a Sourdough Starter
- 475g Spelt Flour
- 400ml water
- 7g salt
- Glug of Extra Virgin Olive Oil
- Small Handful of Seed Mix
Method for Sourdough Spelt Seeded Rolls:
- The night before (or at least 8 hours before) you intend to bake mix 100g refreshed sourdough starter with 400ml warm water and 150g of the spelt flour. Leave covered in a warm place.
- Once nice and bubbly the following morning mix in the remaining 325g spelt flour and 7g salt.
- Knead the dough until it comes together, but don’t over knead the bread. This is quite a wet dough and you will find it easier to work with wet hands rather than floured hands.
- Return to an oiled bowl and leave to rise for 1.5-2 hours.
- Gently knock the dough down and form into rolls (or a loaf).
- Leave to rise until the dough has doubled in size, keeping them covered.
- Preheat the oven to 220c/425f/gas mark 7.
- Before baking use a brush and brush the olive oil over the top of the rolls and sprinkle with the seed mix.
- Bake for 10 minutes and then drop the temperature to 190c/375f/gas mark 5 for a further 10-15 minutes. You can tell when the rolls or loaf is ready by tapping on the bottom and listening for a hollow sound.
- Cool on a wire rack.
These will keep well in the breadbin for up to 3 days or they can be frozen.