Thursday, October 27, 2016

Spelt bread rolls


170gms cannellini bean aquafaba
140gms warm soy milk
30gms oil
3 TBS Rice Bran Syrup
1 tsp salt
560gms white spelt flour
1.5 TBS Wheat Gluten
1 tsp psyllium husk powder
1 pinch of powdered ginger
1 pinch of citric acid
2 tsp dry yeast


  1. Sift together the spelt flour, wheat gluten, psyllium husk, ginger & citric acid. Set aside.
  2. Place ingredients into your bread machine in the order listed above, then add the dry sifted ingredients and finish with the yeast.
  3. Turn your machine to the dough setting.
  4. Remove dough from the machine once it has risen, and punch down, cut into 10 pieces and roll into balls or other desired roll shape.
  5. Place rolls on a tray covered with baking paper.
  6. Cover rolls with a clean tea towel and set in a warm place to rise (for about 30 minutes).
  7. Preheat oven to 200C.
  8. Optional: Whisk together 2 TBS of olive oil and 2 TBS soy milk, brush on the top of the rolls, and sprinkle with sesame or poppy seeds.
  9. Bake rolls for 20 minutes or until they've developed a nice golden colour.
  10. Eat warm with soup or buttered or however you like.

NOTE: If you want to do the knot keiser shape and haven't done it before, have a look at youtube, they have a lot of keiser roll recipes where they show how to shape them.

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