How to Make No-Knead Wholegrain Spelt Flour Rolls

We have made seeded spelt rolls before, but that was back when we were still kneading our bread dough. It’s time to convert this recipe too. Making life easier and baking more accessible. Spelt is said to be more easily digestible. The gluten in spelt is a lot weaker than in regular wheat. That also makes the dough stickier than wheat dough at the same hydration levels. Using the no-knead method eliminates the sticky kneading process and develops the gluten well enough to make good bread.

You can customize this recipe by using different seeds and different sweetening.

This recipe makes 6 large rolls. You can divide the dough into 8 to make smaller ones.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

400g (14.1oz) wholegrain spelt flour

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.31oz) freshy east

8g (0.28oz) salt

30g (1oz) honey

280g (9.9oz) water

60g (2.1oz) sunflower seeds

5g (0.17oz) caraway seeds

20g (0.7oz) olive oil

1 egg for glazing

Seeds to top

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. In a large bowl combine the water, yeast, salt, oil, seeds, and honey. Mix well.
2. Add the flour and mix to a dough. *Desired dough temperature around 25C (77F).
3. Chill for 30 minutes.
4. Fold #1.
5. Chill for 30 minutes.
6. Fold #2.
7. Cold ferment for 12 – 24 hours.
8. Divide the dough into 6 or 8 equal pieces and pre-shape. Leave to rest for 20 minutes.
9. Final shape and place on a non-stick paper lined tray.
10. Final proof for 1.5 hours.
11. Glaze with egg or any glaze of your choice. Sprinkle with seeds.
12. Bake in a pre-heated oven at 160C (320F) fan on for 25 – 30 minutes.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.