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Seeded Spelt Sourdough Rolls

sourdough starter
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Ingredients

Scale
  • 2 cups spelt flour
  • 1 cup whole wheat flour
  • 1 cup active sourdough starter (100% hydration, fed 8–12 hours before use)
  • 1/4 cup mixed seeds (sunflower, pumpkin, sesame, flax)
  • 2 tbsp honey
  • 1 tsp fine sea salt
  • 3/4 cup room temperature water
  • 2 tbsp extra virgin olive oil
  • 2–3 tbsp additional seeds for topping (optional)
  • 1 egg mixed with 1 tbsp water for egg wash (optional)

Instructions

  1. In a large bowl, combine spelt flour, whole wheat flour, and salt. Whisk until well incorporated.
  2. In a separate bowl, mix water with honey and olive oil until honey dissolves completely.
  3. Add active sourdough starter to wet ingredients and stir until combined.
  4. Pour wet mixture into dry ingredients and stir until a shaggy dough forms.
  5. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  6. Gently fold in mixed seeds until evenly distributed.
  7. Place dough in a lightly oiled bowl, cover, and let bulk ferment for 3-4 hours at room temperature until nearly doubled.
  8. Gently deflate dough and divide into 12 equal pieces (about 75-85g each).
  9. Shape each piece into a tight ball by creating tension on the surface.
  10. Place shaped rolls on a parchment-lined baking sheet, leaving 2 inches between each.
  11. If desired, brush with egg wash and sprinkle with additional seeds.
  12. Cover loosely and let proof for 1-2 hours until noticeably puffed.
  13. Preheat oven to 375°F about 30 minutes before baking.
  14. Bake for 20-25 minutes until deeply golden brown and hollow-sounding when tapped.
  15. Transfer to a wire rack and cool for at least 20 minutes before slicing.

Notes

  • Use your sourdough starter at peak activity for best results.
  • The dough should feel tacky but not sticky – adjust water or flour as needed.
  • Extend fermentation time in cooler environments or shorten in warmer conditions.
  • For extra-crispy crust, place a shallow pan of water in the oven during baking.
  • Store in a paper bag or bread box at room temperature for 1-2 days, or freeze for longer storage.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: seeded spelt sourdough rolls, spelt bread, sourdough starter, seeded rolls, whole grain rolls, homemade bread

Find it online: https://www.joyliciousrecipes.com/seeded-spelt-sourdough-rolls-easy-homemade-bread/