Spelt flour can be a little tricky to use, unfortunately, it’s not just a simple swap from your normal wheat flour.  Bakers flour contains a LOT of gluten which is why it’s perfect for bread making, but unfortunately, my body doesn’t tolerate a lot of gluten so we like to use spelt flour where I can.  Spelt flour contains only 3% gluten and is wheat free, which is why it’s a little tricky to bake, however, I think I’ve managed to get these rolls perfect.

(tip) – You may not like to add the sugar, but sugar loves yeast which is why for this recipe, the sugar is a must.

(tip) – Kneading your bread for required time is necessary.  The more you knead the better the bread.

(tip) – Salt and yeast don’t like each other.  Add your salt last on top of your flour so your yeast doesn’t deactivate.

I also like to sprinkle a good amount of Vital Veggie Powder under the cheese which gives these rolls that extra bit of goodness.  You can find that in our store by clicking here.

Vital Veggie Powder Sistermixin

I hope you like them too!  Jo x

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

February 20, 2018
  • 10m
  • 20m
  • 30m
  • 8

Ingredients

  • 280 g luke warm water
  • 2 tsp. yeast
  • 2 tsp. sugar (raw, rapadura, coconut work well)
  • 500 g spelt flour
  • 20 g olive oil
  • 1 tsp. salt
  • 4 rashers of bacon
  • grated cheese - about 1/2 a cup
  • 1/2 c Vital Veggie Powder

Instructions

Thermal Cooking Method

  1. Put water, yeast & sugar into your mixing jug.
  2. Add flour, then oil, then salt in that order.
  3. Knead for 6 mins.
  4. Put dough in an oiled bowl and cover with a tea-towel. Put it somewhere warm to rise. Let it double in size. This will take about 30-60 mins.
  5. Once its doubled in size, roll out balls of dough, and place them in a baking dish lined with baking paper. Have the balls about 1/2 an inch apart.
  6. Let the dough rise for about 20-30 mins, or until they have doubled in size. Then top with Vital Veggie Powder, bacon and cheese.
  7. Put tray into a COLD oven and turn on to temp 190C. Cook for about 20 mins, or until bacon is cooked, and bread is hollow to the touch.

Traditional Cooking Method

  1. Put water, yeast & sugar into a bowl. Cover with tea towl and let stand for 5 minutes.
  2. Add flour, then oil, then salt in that order and mix well with a spoon
  3. Knead for 12 mins by hand. The more you knead the better your bread will be.
  4. Put dough in an oiled bowl and cover with a tea-towel. Put it somewhere warm to rise. Let it double in size. This will take about 30-60 mins.
  5. Once its doubled in size, roll out balls of dough, and place them in a baking dish lined with baking paper. Have the balls about 1/2 an inch apart.
  6. Let the dough rise for about 20-30 mins, or until they have doubled in size. Then top with Vital Veggie Powder, bacon and cheese.
  7. Put tray into a COLD oven and turn on to temp 190C. Cook for about 20 mins, or until bacon is cooked, and bread is hollow to the touch.
  8. Try not eating one straight from the oven with warm butter, we bet you can't!

Nutrition

  • 8