Lunches, Sides and Salads
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Sun dried Tomato and Herb Spelt Rolls

rsz_sundriedtomrolls11

After the huge household success that was my walnut and honey loaf a couple of weeks ago, home made bread looks like it’s going to become a part of the furniture round here. Which suits me just fine because kneading, rising and baking are idyllic things to be concerned with over a leisurely weekend.

One thing I’m not very good at though is repeating myself, so I’ve reworked my loaf recipe just ever so slightly to make savoury rolls. They have a much stronger and more savoury flavour, and taste perfect with a little butter or a poached egg for breakfast. They keep just fine in the freezer if you want to savour them over time, just slice once cooled and zip in to those little sandwich bags.

500g spelt flour
1 tsp good sea salt
1 tsp dried active yeast
1 tsp sugar
300ml warm water
2 tbsps good olive oil
6 sundried tomatoes, finely chopped
generous pinch freshly ground black pepper
2 tbsps mixed herbs

  1. In a large bowl mix together the flour, salt, sugar, yeast, pepper and herbs.
  2. Add the water and give it a gentle stir.
  3. Once its beginning to come together in to a dough, add the oil and start kneading.
  4. Do this for around 5 minutes, then set the dough aside and keep it covered up in a warm place in the house for about an hour or until doubled in size.
  5. Once its had its designated rising time, add the sun dried tomatoes and knead again, making sure you keep kneading until they’re completely incorporated in to the dough.
  6. Separate the dough in to 6 rolls and shape them up a little before putting on to an oiled baking tray, covering and leaving for another 25 minutes or so.
  7. Whilst the dough is rising (for the last time, I promise) heat your oven to gas 7 (conversions here).
  8. After 25 minutes, place the rolls on to the top shelf of the oven and bake for around 30 minutes, you’ll know they’re done when they make that promising hollow noise when tapped lightly on their underside.


sundriedtomrolls

If you feel like baking this weekend, I highly recommend these – for the herby aroma it’ll bless your house with if nothing else. The track recommendation for these is a nice easy listener from Baxter Dury.

If you think you have the perfect suggestion for what to eat with these, I’d love to hear from you – so far we’ve only tried egg! You can hit me up in the comments, on Facebook, or Twitter.

Thanks for reading x

 

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