The recipe I have for you today is possibly the easiest, laziest recipe for Sunday breakfast bread rolls. You do not need to knead the dough and the rolls do not need to be shaped, only cut out. And then there are only a few ingredients. With wholegrain flour, spelt flour, chia seeds and sourdough the rolls will make a healthy breakfast.
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Why you definitely need to try out the chia seed spelt rolls with sourdough
The chia spelt rolls are quick and easy to make and super crispy and aromatic. The spelt rolls work without yeast and without wheat flour. The dough does not require kneading and you can let it rest in the fridge overnight. Thanks to the wholegrain flour and chia seeds, the rolls are wholesome and rich in nutrients and will keep you satiated for a while. You can also bake them for stock, freeze them and thaw them when you need them.
Freezing chia seed spelt rolls
Chia spelt rolls can be easily baked on stock and frozen. If you plan to freeze your sourdough rolls, I recommend baking them a little shorter than usually, so that they don’t turn too dark when baking them up again. To thaw them, you can put the frozen rolls into the oven directly. Alternatively, you can leave the rolls to defrost overnight at room temperature and only warm them up briefly in the oven.
Ingredients: this is what you require for chia seed spelt rolls
- White spelt flour
- Wholegrain spelt flour: I prefer to grind my wholegrain flours myself. Freshly ground flours have more flavor and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
- Chia seeds contain protein, fibre, and healthy omega-3 fatty acids. If you’re in Europe and would rather use regional ingredients, you can also replace chia seed with flaxseed.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Water: Cold in summer and lukewarm in winter.
- Salt for flavor.
If you like the chia seed spelt rolls, you might want to try out these rolls, too.
- Quick Cottage Cheese Sourdough Rolls with Spelt
- Crispy Seeded Bread Rolls with Sourdough
- Sourdough Spelt and Rye Rolls
- Sourdough Ciabatta with Spelt
- Rose Rolls: Wholegrain Sourdough Spelt Rolls
In three steps: how to make chia seed spelt rolls over night
- Mix the bread roll dough and let it rest.
- Cut out the rolls and let them rest
- Pre-heat the oven and bake the chia seed spelt rolls until the crust is crispy
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* or baking stone to make your bread, rolls and pizza nice and crispy.
- A cooling rack* or bread, rolls and waffles.
- A stainless steel kettle* with different temperature settings for soaked ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
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Recipe for Easy Chia Seed Spelt Rolls with Sourdough
Ingredients
Soaked ingredients
- 50 g whole grain spelt flour
- 30 g chia seeds
- 190 g water boiling
Dough
- 300 g spelt flour type 630
- 150 g whole grain spelt flour
- 190 g water
- 50 g sourdough starter
- 1 tsp. salt
Instructions
- For the soaked ingredients, pour boiling water over the chia seeds and wholegrain flour, cover and let it cool down to room temperature.
- For the dough, mix* all the ingredients together and let it rest, covered, until the dough has doubled in volume. This can take anywhere from four to ten hours. After about two hours, you can put the dough in the fridge overnight.
- Turn out the dough onto a floured surface and shape into a square using your hands. Be careful not to press too much air out of the dough.
- Cut the dough into 9 equal parts with a dough cutter*. Cover the dough pieces and let them rest for at least 1 hour at room temperature.
- Pre-heat the oven with a steam tray, made out of a stainless steel oven dish* and lava stones*, and a baking stone* to 250 °C (480 °F) with circulating air.
- Carefully place the chia seed spelt rolls onto the baking stone*, reduce the temperature to 230 °C (450 °F) and bake for 10 minutes with steam and further 7 minutes without steam until the crust is crispy.
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