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Spelt rolls without raising agents

updated

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Ingredients for 1 servings:

  • 700 g spelt flour, 1050
  • 100 g spelt, freshly ground
  • 20 g salt (Himalayan)
  • 400 ml mineral water, with lots of carbonation

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low in histamine, lactose and fructose free

These rolls are baked without yeast or sourdough. Preheat the gas oven to mark 5. Knead all ingredients, preferably by hand, until a smooth dough forms. Shape the dough into 16 balls (76g each) and flatten slightly. Place them on a baking tray lined with baking paper, touching each other. This makes it easier to score them before eating. Place the baking tray in the middle rack of the oven. After 5 minutes of baking, score the rolls. After another 5 minutes, turn them over and bake for another 10 minutes. Eat the rolls while they are still warm, or let them cool and freeze. They are perfect for warming up in a toaster.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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