These wheat-free, fluffy bread rolls have a rich, nutty flavour that is characteristic of spelt flour, and a moist, delicate crumb. Despite the multiple proving times, this is one of the easiest bread recipes I’ve worked with, and the results are consistently light and delicious. These bread rolls make the best spelt hamburger buns, or they can be filled with salad and cold-cuts for a healthy lunch.
Note: Spelt is a delicious, ancient grain with a deep, nutty taste and incredible versatility. Although spelt is a cousin of wheat, it is not wheat – spelt is much more nutritious than its cousin and can be easier to digest. This means that spelt can be tolerated by many individuals with wheat sensitivity, such as myself. Despite this fact, this is NOT true for all wheat allergy sufferers. If you have a wheat allergy, it is imperative that you speak with your health care professional before consuming spelt.
Although spelt is technically wheat free, it is definitely not gluten free and as such, is not suitable for individuals with coeliac disease or gluten sensitivity.
- ¾ Cup of warm water
- 2 7g packets of dry yeast (about 4tsp)
- ¼ Cup of honey
- 1¾ Cup of warm water
- 1tbsp Sea salt
- ⅓ Cup of olive oil
- 6 Cups white spelt flour (sifted)
- Add the ¾ cup of warm water, yeast and honey to a large mixing bowl. Stir gently, cover with plastic wrap, and leave in a warm place for around 10 minutes or until the mixture becomes frothy.
- Add a further 1¾ of a cup of warm water, salt and oil to the yeast mixture. Stir to encorporate.
- Slowly add the sifted flour to the mixture, stirring as you go. When the dough has come together, turn it out onto a floured board or counter top and knead for 3-5 minutes, or until smooth and elastic.
- Liberally grease the insides of a large bowl with olive oil and place the dough inside. Cover the bowl with plastic wrap and let it rise for about 30 minutes, or until the dough has doubled in size.
- Preheat oven to 220c (425f).
- Punch down the dough with your fist, then shape the dough into a log. Pinch off sections into 16 small, round buns.
- Place buns on a large, baking paper lined tray about 2 inches apart.
- Place the tray in a warm place and leave to rise for another 15 minutes. As they double in size again, the dough balls will join together slightly - perfect for baking soft sided hamburger rolls.
- Using a pastry brush dipped in water, very lightly brush the tops of your bread rolls. Liberally sprinkle sesame seeds on top of the bun.
- Place into preheated oven and bake for around 15 minutes. Bread rolls are done when their crust becomes golden and they sound hollow when tapped on the base.