The ingredients listed on our supermarket bread packaging can be quite horrifying . Sugar, corn syrup, fructose corn syrup, added colouring, artificial flavours and a whole host of chemicals used to prolong shelf life, but what is it doing to us?
Bread is essentially a simple product and only needs a small list of ingredients. That is why it is so much more rewarding to make your own. There is something so satisfying in making it from scratch and in filling your kitchen with the yeasty aroma.
This is a lovely wheat free bread roll that’s perfect for the dinner table or for a sandwich.
In a small bowl, whisk together the warm milk, yeast and honey.
Allow to stand until foamy for about 15 minutes.
In a second bowl beat the 2 eggs.
Add the salt and almond flour to the eggs and whisk together.
Add the yeast mixture and stir in.
Slowly add the spelt flour ½ cup at a time to make a slightly sticky dough.
Turn the dough out onto a floured surface.
Knead the dough for a few minutes until it is springy to the touch adding more spelt flour if it remains too sticky.
Lightly grease a bowl with olive oil and place the dough inside.
Grease one side of plastic wrap with olive oil and cover the dough.
Allow the dough to rise in a warm place for 2 hours so it can double in bulk.
Grease a baking tray with olive oil.
Divide the dough into 8 to 10 equal portions and roll each one into a ball.
Place the balls onto the tray, cover with oiled plastic wrap and allow to rise once more for 30 minutes.
Preheat your oven to 180C
Brush the dough rolls with egg wash and sprinkle with the seeds.
Bake for 20 to 25 minutes or until golden brown on top.
Remove from the oven.
Allow to cool for 15 minutes before removing the rolls from the tray.
Store in an airtight container at room temperature for up to 3 days.