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Whole Grain Spelt Rolls


  • 3 ½ Cups Whole Grain Spelt Flour
  • 2 ½ tsp Rapid Rise Yeast
  • 1 tsp Sea Salt
  • ¼ Cup Olive Oil
  • 1 Cup Warm Soy Milk

Place your dry ingredients in the bowl of your heavy duty food processor* and pulse to combine.  Add all of the olive oil and milk at once and process until the mixture forms a dough ball.  Pinch off dough and roll into ropes.  Twist or tie into a knot and place each on greased oven stone.  in a warm place (I use my oven, with the oven light turned on) so that it can rise and double in size.

When the rolls have risen bake in a pre-heated 375° oven for 25-30 minutes.  Let cool before slicing.  (Serve warm bread with nut butters and veggie sausage for a special homemade treat.)

*Mixing Bowl Method

Don’t have a heavy duty food processor?  You can make this basic bread using a large mixing bowl and a little muscle.  Place the dry ingredients in your mixing bowl and make a well in the middle of the flour.  Pour your soy milk and olive oil into the center of your flour well and stir with a wooden spoon until all of the liquid is incorporated.  Knead the dough directly in the bowl for about five minutes, or until most of the “sticky” texture has been replaced by a smooth rubbery quality.  Proceed as directed above.

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