Spelt and Sunflower Seed Rolls

Spelt is an ancient form of wheat which  is now enjoying something of a revival as a dietary grain due to its nutty flavor, high protein and nutrition content.It  has low levels of gluten, which make it more digestible to those with mild wheat intolerances. This is  recipe for spelt and sundflower seed rolls is one I saw Hugh Fearnley-Whittingstall make on his TV programme River Cottage Autumn.

Makes 12

Ingredients

1kg wholegrain spelt flour, plus a handful more for dusting
10g powdered dried yeast
20g fine sea salt
100g sunflower seeds, plus about 80g extra for coating
600ml warm milk, plus 120ml cold milk for coating
1 tbsp melted butter
A little vegetable oil

Method

Tip the dough out on to a work surface and press all over with your fingertips to deflate. Divide into 12 pieces and shape these into rolls. Pour the remaining milk into a bowl, dip the rolls in it, then roll them in another bowl filled with the remaining seeds. Transfer to a well-floured clean tea towel, cover with a plastic bag or clingfilm and leave to prove until almost doubled in size.

While the rolls are proving, preheat the oven to 250C/500F/gas mark 10, or its highest setting. Put a large baking sheet into the oven to heat up. Once hot, remove the baking sheet, place the rolls on top and return to the oven as quickly as possible. After 10 minutes, turn down the heat to 200C/400F/gas mark 6 and bake until the rolls are well browned and feel hollow when you tap them – about 10-13 minutes. Leave to cool on a wire rack.