INGREDIENTS:

(MAKES 8 ROLLS)

​

• 500g wholemeal spelt flour

• 1 sachet (7g) dry yeast

• 2 tsp salt

• 350 ml warm water

• oats & sunflower seeds (for topping)

​

METHOD:

​

1. In a large bowl, mix the dry ingredients together. Make a well in the flour and pour in the water.

2. Knead the dough using an electric mixer with a dough hook attachment for approximately 5 minutes. For another five minutes knead with your hands.

3. Cover the dough with a tea towel and leave it to prove in a warm draught-free spot for one hour or until doubled in size.

4. Use a little bit of flour to shape the dough into small balls. Place onto baking paper-lined trays and leave to prove for another 30 minutes.

5. Preheat the oven to 200 degrees celsius. 

6. Score an incision on top of the rolls. Dust with flour and sprinkle with oats and seeds.

7. Bake for 25–30 minutes until golden brown.