Ingredients

2 and 1/2 Teaspoons Dried Yeast
250g Warm Water
10g Raw Sugar ( or whatever you use )
350g White Spelt Flour
220g Brown Spelt Flour
2 tsp EDC Baking Powder
70g Extra Virgin Olive Oil
Pinch of Salt
1 Egg

Mix Yeast , warm water and sugar for 10 seconds speed 5

Add in the rest of the ingredients in the order above

Mix on Speed 6 for 5 Seconds

Knead 3 minutes

Empty dough into a lightly oiled bowl , cover and let double in size

Turn out onto  a floured mat and shape ready to divide into squares.

Divide into rolls I’ve done 10 rolls here You can make them larger or smaller

Then turn over a square of dough and pinch corners into the middle of the back of the underneath of the rolls Shape into roll

Place into a lined baking tray – I used a roasting tray to help keep them in shape.

Bake in a preheated 200 degree over for around 13-15 minutes until tops are browned

Serve with any number of my soup recipes located HERE