Wholemeal spelt rolls
Wilma van Dorland 28 Sept 2026 Light and airy wholemeal spelt rolls with a lightly crisp crust. Optionally add honey and seeds for extra flavour and texture.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Level
- Easy
- Servings
- 8 servings
Ingredients
8 servings
8
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500 g wholemeal spelt flour 
330-350 ml lukewarm water 
7 g dried yeast 
9 g salt 
1 tbsp olive oil 
1 tsp honey optional
seed optional, for sprinkling on top · to taste
Method
- Mix the flour and yeast. First add 330 ml water and the oil, mix, then add the salt. Add a little extra water if needed; the dough can be slightly sticky.
- Knead gently for 5-7 minutes. Cover and leave to rise for 45-60 minutes, until the dough has clearly increased in size.
- Divide the dough into 8 pieces and shape them into balls. Place them on a baking tray lined with baking paper.
- Cover the rolls and leave them to rise for another 30-40 minutes. Preheat the oven to 220 °C conventional setting.
- If desired, brush the rolls with a little water and sprinkle seeds over them. Bake for 18-22 minutes, until nicely browned. Leave to cool on a wire rack.
- If desired, place a bowl of hot water in the bottom of the oven during baking for a slightly crispier crust.
Allergens
Contains
- Gluten
- Egg
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
Source: Oma