Spelt Flour Bread Rolls

Give Us Today Our Daily Bread

Bread gets a bad rep, and I’m not sure where we got this fearful misinformation from because bread provides us with an important source of fibre, especially whole meal and seeded varieties.

Fibre supports a healthy digestive system and cholesterol levels, it also contributes to feelings of fullness.

Most bread is fortified with calcium for healthy bones and teeth. Other important minerals such as iron, are found in bread supporting healthy blood and immune system.

Fresh Is Best

When making your own you can control things like salt and sugar quantities that most people fear in processed foods (although in moderation it’s really nothing to worry about just read the packaging and shop smart).

Above all making your own bread makes your house smell amazing. When I was studying at university I used to make fresh bread for me and my housemates. Since it’s made in stages (mixing, kneading, proving, kneading, baking) it helped me break up long periods of study and gave me something to look forward to at the end of a long days work! My housemates loved me for this…and the other cooking too.

You can also add in more seeds (try chia seeds or poppy seeds) and other seasonings like mixed herbs, paprika or turmeric.

Really want to splash out? I love sprinkling some cheese in the middle before rolling into a roll. When it’s fresh out of the oven it’s melted and delicious.

Spelt Flour

Whilst there is nothing wrong with using conventional bread flour (wholemeal or white) Spelt flour just adds a slightly earthier flavour, it’s grain is more water soluble than normal wheat making it easier for the body to digest.

Spelt flour is also naturally higher in protein making it a good option for vegans or vegetarians.


Whilst I can’t claim this as my own it is a tried and tested fave and I have (as usual) adapted it in places. It was my first time making bread with the Thermomix and it definitely sped the whole process up and made really lovely textured (fluffy and light) bread rolls.


375 g water

 3 tsp dried instant yeast or 30 g fresh yeast 

1 – 1 ½ tsp sea salt 

300 g spelt flour 

450 g baker’s flour 

45 g extra virgin olive oil sesame seeds, for sprinkling

Sesame seed/chia seeds


  1. Line a baking tray with baking parchment and set aside.
  2. Place water and yeast into the mixing bowl and warm for 2 minutes, 37C, speed 1.
  3. Add all the remaining ingredients (optional to add in the sesame/chia seeds inside the bread rolls) and mix for 6 seconds on speed 6. Remove the dough from the mixer and knead on a lightly floured surface for 2 minutes.
  4. Work into a ball and place in a ceramic bowl and cover with a towel. Or alternatively wrap in the ThermoMat. Leave in a warm place to prove for approximately 30minutes, or until doubled in size.
  5. Place on a clean surface and knock out the air, kneading gently for around 30 seconds. Shape into 20 equal sized rolls and place on the baking sheet leaving enough room for them to expand slightly.
  6. Damp your hands and gently press the remaining sesame/chia seeds on top.
    You could also try using pumpkin or poppy seeds.
  7. Preheat the oven to 200C and leave the bread rolls to prove for a further 30 minutes.
  8. Bake for 15-20 minutes, or until golden brown. You can check if they are cooked through by picking a roll up and tapping on the under side, it should sound hollow. Serve warm, or completely cool before refrigerating/freezing.

Regular Method
  1. Line a baking tray and set aside.
  2. Mix flour, yeast and salt into a mixing bowl and with a wooden spoon make a well in the middle.
  3. Pour in slowly 375g of luke warm water, mixing slowly from the inside edges of the well to incorporate the flour into the water a bit at a time.
  4. Combine into a ball, place on a lightly floured work surface and knead for 5 minutes.
  5. Place into a ceramic bowl, cover with a towel and set aside in a warm place to prove for 30 minutes. The dough should double in size.
  6. Remove from the bowl onto a clean surface and knock out the air from the dough, kneading gently for 20 seconds.
  7. Shape into 20 equal rolls and place on a baking sheet leaving enough space for them to rise. Dampen your hands and press the sesame/chia seeds onto the top of the rolls.
  8. Pre-heat the oven to 200C. Cover the rolls on the tray and set aside in a warm place to prove again for 30 minutes.
  9. Bake for 15-20 minutes, or until golden brown. You can check if they are cooked through by picking a roll up and tapping on the under side, it should sound hollow. Serve warm, or completely cool before refrigerating/freezing.
hey! make sure you check out these whilst you’re here

2 Comments Add yours

  1. These look hearty and delicious!


    1. Thank you Dorothy for this, and all your other, replies. Means so much that you like my recipes. Keep an eye out as I have more on the way. Hope you’re keeping safe and well.

      Liked by 1 person

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