Ingredients
Sponge
- 300 g warm water
- 50 g raw sugar
- 100 g Wholemeal Spelt Flour / White Spelt
- 1 tablespoon dry yeast
Bread Dough
- 600 g Yeast sponge, from above
- 400 g Wholemeal Spelt Flour / White Spelt
- 150 g Olive oil or coconut oil
- pinch salt
- 2 tablespoons seeds, pumpkin, sesame, nigella, poppy, sunflower or a mixture
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I'm cooking this todayRecipe's preparation
Preheat oven to 200° C
In Thermomix bowl combine water, yeast,sugar and first amount of flour and mix 5 sec /speed 2.
Allow to rest in TM bowl at room temperature for 10 minutes.(This activates the yeast to form the bubbly "sponge". If the yeast isn't working, discard mix and start again with fresh yeast - this way you don't waste your whole batch of dough)
Add salt, oil and remaining flour to activated yeast "sponge". Mix 5 sec /speed 5, then knead 2 min /
"Dough mode" Form dough into 12 balls, place into a greased pan and allow to rest for 10 minutes.
Dampen tops with water and sprinkle seeds over
Bake for 20 minutes or until tops are golden brown.
Sponge
Bread Dough
Tip
Spelt is a low Gluten flour. For a lower gluten recipe use 200g buckwheat flour and 200g spelt flour in the dough.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I tried this recipe this morning for lunch. None left. A bit too sweet for our taste otherwise perfect!!!
Thanks so much for sharing. Definitely!! I will make them again and lower the sugar a bit.
Great recipe, turn out perfect every time. Make these all the time! Thanks
yum, I also made a fruit version by adding a handful of raisin, cinnamon 1/2t and a pinch of nutmeg and allspice to 1/2 the batch. I'd like more spice, so won't post a variation until I get it right. They also keep well.
Delicious bread! Quite dense but will try using white spelt next time as I used wholemeal spelt. Definitely needs one teaspoon of salt. Was great though and a hit with the kids. Thank you
I absolutely love this recipe, it's just so easy to make and tastes delicious! I now make to go along with soup, such a different texture to normal bread rolls. Thanks!!
Yes I use a generous pinch of salt. Can't edit the ingredients, sorry.
So pleased you're happy with the rolls. I love the flavour of spelt.
Anni
Anni Turnbull
Wow, these are great. I'm so happy that they worked! Never made spelt bread before and so excited that they came out looking nice and tasted great. I'm going to make a few batches and keep them in the freezer for lunchboxes. Just a query about the salt -- how much? it's listed in the method but not the ingredients. I used a good pinch (which was fine) but not sure how much it should be.
Dear VeganAnni, Just thought I'd let you know I'm planning to use your recipe at a demo for a family next week. Thanks for sharing. Ros
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Thanks MamaK I love the lightness of the spelt flour too and so I'm using it more, especially as it is lower gluten than wheat flour
Anni Turnbull
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