I have written before about how I like to use spelt when I do consume gluten. It's less processed, less modified, and easier on our digestion. Baking gluten free can sometimes be heart breaking, when you went out and bought some really expensive gluten free flours, only to find out that your bread turned into a hard, dry, crumbly lump of chalk. I do often bake gluten free especially when to comes to cookies and muffins, but sometimes you just want a real piece of fluffy bread :-).
These dinner rolls take a while to rise, but your hands on time is less than 10 minutes. You can let them do their thing while you run errands, cook or play with the kids. I like to make a batch of these on the weekend, and then we can enjoy them for the rest of the week.
The recipe will call for sprouted spelt flour, but you can absolutely use regular spelt flour. Sprouting the grain first means that the spelt has been soaked for several days. This breaks open some of the fiber structure, and makes the grain more easily digestible. After the sprouting, the grain is dried, and ground into the flour. It is a more elaborate process, that is why you will find this flour to be more expensive. I have linked to my favorite sprouted spelt flour below. Now let's get baking!
Prepration time: 2 hours
Hands on time: 10 minutes
Makes 12 rolls:
For the rolls:
For the topping:
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
1 Tbsp poppy seeds
Pour the flour into a big bowl. Stir in the sea salt, and then make a well in the center.
Pour the yeast and the water into the well, then use your hands to stir and combine.
Start kneading the dough with your hands for about 5 minutes, until it is soft and elastic.
Take a baking tray, and pour the seeds on there, mixing them well.
Add the dough on top of the seeds, and press the dough down, spreading it out completely over the tray (you should now have a big rectangular piece of dough).
Sprinkle a little extra flour over the dough, cover it with a dry, clean kitchen towel, and let it sit in a warm spot for 1 hour (not near a window where it is drafty).
Pre-heat the oven to 230°C/ 450°F.
Line another baking tray with parchment paper.
Wet your hands, and separate some of the dough. Form it into a roll, and place on baking tray. Repeat until you have 12 rolls on your tray. Make sure to keep a little bit of space in between them, they will rise.
Sprinkle the rolls with water, then place in oven to bake for 15 minutes. Every 5 minutes, pull out the rolls, and sprinkle with extra water. This will make them super crunchy on the outside.
Once they are done, pull them out and let them cool off slightly before digging into them.
You can keep them in an air tight container for up to 1 week. If it is warm in your kitchen, it's best to put them in your fridge.