SOFT SPELT BREAD ROLL
This Soft Spelt Bread Roll is a simple, nutritious and easy-to-make single-serving bread with a delicate, nutty flavour and a soft, chewy texture. It is made with spelt flour, warm milk, a pinch of salt, a touch of sugar to activate the yeast and olive oil for added moisture. This bread roll is rich in fibre, vitamins and minerals. Spelt flour is an ancient grain known for being easier to digest than traditional wheat while still providing a hearty texture and flavour. This roll is perfect for enjoying as a side with soups, making small sandwiches or simply pairing with butter or jam. Unlike store-bought bread, this homemade version is free from preservatives and artificial additives, making it a healthier and fresher alternative. Whether you need a quick bread for breakfast, a dinner roll or a wholesome snack, this soft spelt bread roll is a delicious and satisfying choice.
RECIPE CATEGORY
Breakfast, Snack, Side
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Breakfast, Family Brunch, Healthy Meal Prep
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Bread, Roll
INGREDIENTS
- ¼ cup spelt flour
- ¼ teaspoon yeast
- 1 tablespoon warm milk
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 105 kcal
- Carbohydrates: 18g
- Protein: 3g
- Fats: 2.5g
- Fibre: 2g
- Sugar: 1.5g
- Sodium: 75mg
PREPARATION
- Activate the yeast: In a small bowl, mix warm milk, sugar and yeast. Stir and let it rest for 5 minutes until frothy.
- Combine the dry ingredients: In another bowl, whisk together the spelt flour and salt.
- Mix the dough: Add the yeast mixture and olive oil to the dry ingredients. Stir until a sticky dough forms.
- Knead the dough: Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a towel and let it rise in a warm place for 30–40 minutes or until doubled in size.
- Shape the roll: Punch down the dough, shape it into a small ball and place it on a parchment-lined baking sheet.
- Second rise: Cover and let the dough rest for another 10 minutes.
- Preheat the oven: While the dough rests, preheat the oven to 190°C (375°F).
- Bake the roll: Bake for 12–15 minutes or until golden brown and firm to the touch.
- Cool before serving: Let the roll cool slightly before slicing or serving.
PREP TIME
10 minutes
RISING TIME
40–50 minutes
COOKING TIME
12–15 minutes
TIPS
Here are some tips for Soft Spelt Bread Roll:
- Use warm milk (not hot): Too much heat can kill the yeast, preventing the dough from rising.
- Knead thoroughly: Proper kneading helps to develop gluten for a chewy, airy texture.
- Allow full rising time: Letting the dough double in size ensures a soft and fluffy roll.
- Brush with milk or butter: Before baking, brushing the roll with milk or melted butter will give it a golden, glossy crust.
- For a crispy crust: Bake at a slightly higher temperature for the last 2 minutes.
VARIATIONS
- Dairy-Free: Use almond or oat milk instead of regular milk.
- Vegan: Ensure sugar is unrefined and use plant-based milk and butter.
- Gluten-Free: Use a gluten-free flour blend and add ¼ teaspoon of xanthan gum.
- Wholegrain Nutty Roll: Mix in sunflower seeds, flaxseeds or chopped nuts for added crunch.
- Sweet Spelt Roll: Add ¼ teaspoon of cinnamon and a teaspoon of honey for a lightly sweet roll.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Wrap the roll in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Warm in an oven at 150°C (300°F) for 5 minutes or toast before serving.