I learned that sprouted spelt flour cannot be used interchangeably for sprouted whole wheat. Yeah, in spite of a recipe saying that was indeed the case, every time I made that bread, it required more spelt than listed. I finally did some research and found that spelt flour needs 25% less water. I finally decided to just look for a spelt flour recipe and found a gem!

I chose to weigh my flour to ensure it would turn out right.

I add the yeast and salt. I skip the sugar because I chose to use some honey instead, so I added that to the wet ingredients later.

Then I put it into my KitchenAide mixer because it’s just easier.

Next I heat up the water, almond milk, honey, and olive oil to 110º – 120º.

Then add the wet to the dry and mix for a couple minutes.

I switch out the whip for the dough hook and continue beating as described in the directions on the link.

I failed to get pictures of the rest of the process (but may remember next time I make them ). I just follow Dana’s directions and they turn out wonderful.

I tried it as bread too but had a mishap with the rising of the loaf.

It was still edible and yummy.

So, go check out Dana’s recipe over on Minimalist Baker. These marvelous rolls work in an E or S-Helper setting on Trim Healthy Mama.

Until next time, God bless,

Michele ºÜº