White spelt rolls and platted bread with rye, oats, carrots and sunflower seeds.
330ml of lukewarm water
3 teaspoons of dried yeast
half a teaspoon of salt
2 and a half teaspoons of sugar
two large tablespoons of yoghurt
3 tablespoons of oil (I often use coconut oil)
1 handful of rye
1 small handful of fine ground oats
approximately 600g of white spelt
2 grated carrots
1 small handful of sunflower seeds.
If you have two ovens turn on the small oven on 50 degrees C and the other at 200 degrees C.
Mix water, salt, sugar and yeast together and leave to work for 15 min.
Then add the yoghurt and oil, mix it well. Then add the rye, oats, seeds and mix together, then add the white spelt as much as you need until it sticks very little to your hands.
Divide the dough into two pieces and knead it a little more and add a little more spelt if needed to the two portions, it must not stick to your hands.
Then divide one piece into 7 pieces and make 7 rolls, put on baking tray.
Divide the other piece into 3 pieces, roll them out too and plait the pieces together. Put the bread on the same baking tray as the rolls, and put the tray into the small oven at 50 degrees for 11 min to rise.
Then transfer them to the hot oven for 12 min, then take the rolls out and leave the bread in for another 10 min. (If you don't have two ovens put the finished rolls and bread somewhere warm and non-drafty for 10 min).
Then you have wholesome and fibre rich quick rolls.
Its is very important not to raise the rolls for longer as they otherwise will collapse (has taken me a long time to get it right LOL).
Added by: Charlotte Holst Schmid
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The Shipton Millers