We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Spelt breadmachine rolls

Quick and easy spelt bread rolls

Like this? Share it with your friends.

Report abuse


In the breadbaking machine:
300ml water
2 tsp salt
1 tbsp sugar
50ml oil
600g white spelt flour ( or combination of whole and white spelt)
2 tsp instant yeast


Set machine for dough only (in mine it takes 1.5 hours), when the programme is finished, start it again for a few minutes, as it ends risen and needs to be kneaded again. If the dough looks to sticky, add a little flour.

Tip out onto a floured surface, cut into pieces (depending how big you want your rolls), shape a little (I don’t do much with mine, so the whole process takes me minutes), put on baking trays on baking paper and brush with water.

Put trays and a small cup of water into the oven and leave for another 30 min to rise.

Bake for ca 20 min at 180 °C, until slightly browned and sounding hollow if you tap the bottom.
The baking time of course depends on the size of the rolls, so keep an eye on them the first time .

Working time: once you know the routine, probably 5 min …

tip: white spelt plus Khorasen is also a yummy option

Added by: Anke Lancashire

Tags: Spelt Rolls Equipment

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...