Spelt Rolls with Optional Filling 🌿

Ingredients

• 500 g light spelt flour (type 650 or extra light type 405), sifted
• 1 ¼ cup lukewarm water (adjust as needed)
• 1 tsp salt
• 1 tsp bertram
• 2 tsp dry yeast
• ½ tsp galangal (optional)
• 2 tbsp sunflower oil
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the dry ingredients: sifted flour, salt, dry yeast, bertram, and galangal.
2. Add the sunflower oil.
3. Gradually add the lukewarm water and knead into a dough.
4. The dough should be slightly sticky to the touch but smooth and cohesive.
5. Form the dough into a ball, cover with a towel, and let it rest for 1–1.5 hours, until slightly risen.
6. Knead the dough briefly again, then divide it into 6–7 equal parts.
7. Roll each piece into a long log.
8. Slice each log lengthwise and fill with your choice of filling—such as cheese or a thick bean paste with herbs. You may also leave them plain.
9. Close the edges tightly and roll again gently to seal.
10. Place the rolls on a baking sheet.
11. Brush with the beaten egg for a light golden shine.
12. Bake at 375°F (190°C) for 15–20 minutes, until lightly golden.
13. Cool on a cooling rack

Filling

I Option
Cheese such as Dubliner, cheddar or mozarella cut into thin stips

II Option

🌿 Herbed Bean Filling 

Ingredients

• 1 cup cooked white beans (or chickpeas)
• 1–2 tbsp olive oil or sunflower oil
• Pinch of bertram
• Pinch of galangal
• Pinch of summer savory, nettle, or sage.

Small handful fresh parsley (optional)

Salt to taste

Method
Mash the beans into a thick paste. Mix in oil, herbs, and spices until smooth. Try to keep it cohesive so it's easy to wrap the dough around it.

For detailed video instructions go to Hildegard's Way YouTube Channel