Can Spelt Bread Be Just As Good As White Flour?

This mom says yes to spelt. And her kids agree.

I prepare these rolls once a week and keep them in the freezer. Then, they’re always available for my kids to grab to take to school or to enjoy as part of a light dinner. If you don’t see 70% spelt flour in your grocery, the 80% works just as well.

The best dough is usually the stickiest (it’s just harder to work with), but begin by adding the 1 liter (4 ¼ cups water) to the dough. Let the mixer do its work before adding more. Sometimes I add some of the extra water and sometimes all of it…you’ll be able to sense if more water is needed to form a soft dough that’s manageable.

Spelt Rolls

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Serves: 27 rolls

Ingredients

2 kilograms (5 pounds) 70% spelt flour
2 tablespoons dry yeast
1 - 1 ½ cups sugar
2 tablespoons salt
1 - 1.3 liters (4 ¼ - 5 ½ cups) cold water

Instructions

In the bowl of an electric mixer, combine flour, yeast, sugar (quantity depends on your desired level of sweetness), and salt.
Slowly add in water and mix for 8 minutes. Cover with plastic wrap and let rise for 1 hour.
Preheat oven to 200C. Line 3 baking sheets with parchment paper. Divide dough into 27 piece and shape into rolls. Place 9 rolls on each prepared baking sheet. Make a small ‘x’ using a knife on the top of each roll. Sprinkle with additional flour on top (this helps it get crispy on top). Bake for 25-30 minutes.