Long Bread Rolls with Seeds


  • Mehudar 70% spelt flour
  • 7 Tablespoons sugar
  • 2 Tablespoons dry yeast
  • 1 Egg
  • 2 ½ Cups lukewarm water (550gr.)
  • 4 Tablespoons olive oil
  • 1 Tablespoon salt


Mix the flour, yeast, sugar, water and 2 tablespoons of oil. Mix well, and then add the salt.
Knead for 8-10 minutes until you get a dough that is pleasant to the touch.
To finish, add 2 tablespoons of olive oil and knead some more.
Cover the dough with Saran wrap, and add an extra covering.
Allow to rise for one hour to an hour and a half.
Tear off a piece of dough with moist hands, and form an elongated bread roll.
Roll the long piece of dough in a plate of sunflower, pumpkin, sesame, flax or rye seeds (or a mixture of several).
Proof the rolls until the dough doubles in size.
Bake in a pre-heated oven at 200C for 15 minutes until golden brown.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, White Spelt Flour, 100% Wholewheat Flour, 70% Wholewheat Flour, White Sifted Flour