Buttermilk Spelt Emmer Dinner Rolls

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I like to play around with rich, sweet and nutty ancient grains when baking bread, but you can use modern wheat flour instead. Emmer is also called Farro and quite similar in flavour of Einkorn. This recipe makes 6-8 rolls depending on the size you want. You could also bake this in a loaf pan for a tasty sandwich bread.

190 g Buttermilk, well shaken and room-temperature 150 g Rye sourdough starter, 100% hydration 2 tbsp Olive oil 1/2 tsp Sea salt 200 g Organic spelt bread flour 100 g organic emmer berries, ground into flour 2 tsp Coconut sugar 5 g Active dry yeast

1. Measure all the ingredients and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
   
2. Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 or 8 pieces. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for 45 minutes until doubled in size.
   
3. Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F and pour. Bake the bread for 25 to 30 minutes or until golden brown.

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