SPELT AND SEED ROLLS
SERVES 9 ROLLS
1 cup (235 ml) unsweetened plain vegan milk, lukewarm
2 tsp apple cider vinegar
1⁄2 cup (120 ml) water, lukewarm
2 tbsp (30 ml) neutral- flavoured oil
2 tbsp (40 g) (1.4oz) agave nectar or pure maple syrup or regular molasses
3 cups plus scant 1⁄2 cup (480 g) (17oz) whole spelt flour, divided 1⁄4 cup (30 g) (1.1oz) oat flour or finely ground oats
1⁄4 cup (36 g) (1.3oz) vital wheat gluten
3 tbsp (30 g) (1.1oz) shelled hemp seeds
3 tbsp (25 g) (0.88oz) sunflower seeds
2 tbsp (15 g) (0.53oz) golden roasted flaxseeds
2 tbsp (24 g) (0.85oz) chia seeds
1 tbsp (7 g) (0.25oz) caraway seeds or (9 g) (0.32oz) poppy seeds
1 tsp fine sea salt
2 tsp instant yeast
NUTRITIONAL VALUES
Calories: 363kcal
Fat: 29.7g (4.1g S.Fat)
Carbs: 18.6g
Protein: 6.8g
Sugar: 4.1g
Sodium: 211mg
METHOD
In a measuring cup, combine the milk and vinegar. Allow for two minutes to allow the milk to curdle. This is what you call "buttermilk."
To the buttermilk, combine the water, oil, and agave (or maple syrup or molasses). Place aside.
In the bowl of a stand mixer, combine 314 cup (450 g) spelt flour, oat flour, vital wheat gluten, all of the seeds, salt, and yeast. Pour the wet ingredients on top of the dry ingredients.
Knead the dough for 10 minutes in a stand mixer fitted with a dough hook, until it is pliable and soft but not too dry or sticky. If necessary, gradually add more water, 1 tbsp (15 ml) at a time. (Alternatively, knead by hand for 10 minutes on a lightly floured surface.) Simply use a scant 12 cup (60 g) less flour and add it in as you go if necessary.) Allow to rise for 75 minutes, or until doubled.
Punch the dough down. Place the dough on a lightly floured baking sheet, flatten slightly, and shape into a 10-inch (25- cm) round disk. Coat the disk in flour on both sides. Cut into nine equal triangles from the center, as if making scones. You can make round buns out of them or leave them as is.
Shake off any excess flour and return the rolls to the baking sheet. Flatten them slightly by pressing down gently with your palm. Wrap in plastic wrap. Allow for a 25-minute rise.
Preheat the oven to 400°F (200°C, or gas mark 6) while the rolls rise. Remove the plastic wrap and bake for 20 to 22 minutes, or until the roll is browned and hollow when tapped on the underside. Allow to cool on a wire rack. Leftovers should be stored in an airtight container at room temperature. The rolls are best eaten fresh, but they can be stored in the refrigerator for up to two days.
To the buttermilk, combine the water, oil, and agave (or maple syrup or molasses). Place aside.
In the bowl of a stand mixer, combine 314 cup (450 g) spelt flour, oat flour, vital wheat gluten, all of the seeds, salt, and yeast. Pour the wet ingredients on top of the dry ingredients.
Knead the dough for 10 minutes in a stand mixer fitted with a dough hook, until it is pliable and soft but not too dry or sticky. If necessary, gradually add more water, 1 tbsp (15 ml) at a time. (Alternatively, knead by hand for 10 minutes on a lightly floured surface.) Simply use a scant 12 cup (60 g) less flour and add it in as you go if necessary.) Allow to rise for 75 minutes, or until doubled.
Punch the dough down. Place the dough on a lightly floured baking sheet, flatten slightly, and shape into a 10-inch (25- cm) round disk. Coat the disk in flour on both sides. Cut into nine equal triangles from the center, as if making scones. You can make round buns out of them or leave them as is.
Shake off any excess flour and return the rolls to the baking sheet. Flatten them slightly by pressing down gently with your palm. Wrap in plastic wrap. Allow for a 25-minute rise.
Preheat the oven to 400°F (200°C, or gas mark 6) while the rolls rise. Remove the plastic wrap and bake for 20 to 22 minutes, or until the roll is browned and hollow when tapped on the underside. Allow to cool on a wire rack. Leftovers should be stored in an airtight container at room temperature. The rolls are best eaten fresh, but they can be stored in the refrigerator for up to two days.
