Smart Wholemeal Spelt Roll
Smart wholemeal spelt roll - Homemade bread roll: Oh how it smells in the kitchen. Photos: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Spelt - the old grain is related to wheat, but contains a little more protein and minerals. In particular, the grains are a good source of tryptophane. This is a vital amino acid that has a mood-lifting effect. It can be converted into serotonin in the brain.
With this basic recipe for wholemeal spelt rolls you can bake different varieties: Sesame seeds, pumpkin or sunflower seeds also serve as topping. Nuts, dried fruit or chocolate chips taste good in the dough. Dried tomatoes, olives or shredded carrots make it hearty. There are no limits to your imagination.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50.4 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 216 mg | (5 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 0.6 μg | (0 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 ½ cups Spelt flour
- 1 cup Spelt flour
- 1 tsp salt
- 8 tsps instant Dry yeast
- ½ tsp Raw cane sugar
- 1 ½ cups Oat Milk
- 1 Tbsp Oats
- 1 tsp Poppy seeds
Kitchen utensils
Preparation steps
Mix flour with salt, add yeast and sugar and knead with 1.5 cups oat milk to a smooth and elastic dough. Cover the dough and leave to rise in a warm place for half an hour to an hour.
Then knead again. Cut the dough in half and roll into two long sausages and divide each into five pieces. Form the pieces into balls and place them on a baking tray covered with baking paper. Make a slight cut in the middle with a knife, brush with the remaining oat milk and sprinkle with oat flakes and poppy seeds.
Let the dough pieces rest for another 30 minutes in a warm place. Preheat the oven to 200°C / 400°F (convection 180°C/ 375°F). Then put the tray in the oven and place a fireproof container with some water on the bottom of the oven. Bake the rolls for about 20 minutes until they are golden yellow. Then take them out of the oven and let them cool down.
