Let me start by saying that bread is not my forte. Which is a pity as I make all our bread. Bread is a science and precision plays a large part in a successful baking. Good artisan style baking should be done slowly and carefully, the dough kneaded with love and left to prove on an altar. Ok, I’m exaggerating about the altar but the simple fact of the matter is I cook with haste and imprecision. Partly due to my somewhat erratic character, partly due to the chaos of life in a shoe box house inhabited by clingy little ankle biters. Probably enough of a preamble into the whys and wherefores of my many bread making disasters.

I had an urge for a slightly sour, slightly seedy bread roll but of course attack of the human locusts depleted my bread supply a day early. Which left me on a Sunday afternoon with an urgent need for bred for Monday lunches and no sourdough starter of any variety. I decided to go out on a limb and be inventive . Possibly unwise but in case of failure I can always whip out something from the freezer for creche and work lunches.

This is a thermomix recipe. I won’t give a conversion due to the nature of bread. Unless I’ve tried and tested it I wouldn’t trust it to work any other way. Having said that, you could probably get away with doing it on the dough cycle of a bread machine as long as you add the ingredients in the order recommended by your particular machine.
Slightly sour, slightly seedy spelt + wheat rolls
Slightly sour, slightly seedy spelt + wheat rolls

250g spelt grain
240g wheat grain
10g red quinoa
Mill for 2 minutes on speed 10. Remove from thermomix.

70ml yoghurt
300ml lukewarm water
20g oil
1 sachet dried yeast
1 teaspoon salt
1 tablespoon bread improver

Mix for 5 seconds on speed 7
Add flour mix and knead for 3 minutes
Remove from thermomix bowl and prove in a warm place for 30 minutes. Form into rolls and place on tray ready to bake. I got 8 rolls out of this. Leave to prove until doubled in size. Splash a little water on top to get a nice crusty finish and sprinkle with sesame seeds.
Bake at 200 degrees for 20 – 25 minutes.