Bread.jpg (6991 bytes)Bread.jpg (32868 bytes)Bread - Spelt Rye Rolls - Whole Grain with Dough Enhancer and Sesame Seeds
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Bread - Spelt Rye Rolls - Whole Grain with Dough Enhancer and Sesame Seeds


4 tsp. Dry Yeast
3 cups Whole Grain Spelt Flour
1 cup Rye Flour
4 tsp. Soya Lecithin, liquid
1/4 tsp. Ginger, ground
1/4 tsp. Vitamin C (Ascorbic Acid), powder
4 tbsp. Molasses, unsulphured
2 cups +/- Water, warmed to 52�C. (125� F.)
1/2 cup or more Sesame Seeds (for and outer coating)
(To enlarge the photo of the spelt rye rolls, click on the photo or link)


Note:  If you are grinding your own grain into flour, as we do in our Vita-Mix, and the flour is still hot, do not preheat the water, and add the yeast after about half the water has been added, otherwise follow the instructions below.

Add the ingredients in the order listed, with the exception of the sesame seeds. Place the dry yeast and flour in the mixing bowl or in the bread maker container. Add the Soya Lecithin, Molasses, ginger,  vitamin C and about 1/2 of the Water. Begin the kneading process and add additional water as necessary to keep proper consistency. We have found that the amount of water necessary will vary from day to day. The total kneading time should be approximately 15-20 minutes.

Place a thin layer of sesame seeds on a bread board or clean counter top. Place the freshly kneaded dough on the sesame seeds and form into a cylinder about 1/2 m. (18") long. Cut in 12 equal pieces and lightly press the cut ends of each piece into the sesame seeds, making sure the ends are coated with the rolled oats. Place each sesame seed coated roll on a baking pan that has be lightly coated with corn meal or flour to prevent sticking.


Set the oven to warm setting �45�C (120�F). Be careful that the oven does not overheat, or set the oven warming drawer to "low". Place the bread pan in the oven or warming drawer to raise the dough. When the dough is slightly over double the size, turn the heat up to 175-180�C (350-360�F). Bake for approximately 25-30 minutes. When the crust is firm, but not crispy, the rolls is done. Remove the rolls from the oven and let the pan of rolls cool on a wire rack. Enjoy!

Ingredients information

Ginger, ground

Lecithin, Soya

Molasses, Unsulphured


Sesame Seeds


Vitamin C (Ascorbic Acid)


Utensils and Equipment Information

Baking Pan, Stoneware

Bowls, Stainless Steel Mixing

Bread Maker


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons


The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!

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