Today is a rainy day, which makes it the perfect day to make bread. I wanted something different than the usual loaf of bread. You could also make one large braided loaf of bread instead of indvidual rolls.
Since the rain will be sticking around all day, I will be making a nice large pot of corn chowder to go along with my braided rolls. A nice, cozy meal is a must on a rainy day.
Ingredients:
3 cups organic spelt
1/4 cup organic pure cane sugar
1 tablespoon organic garlic powder
1 tablespoon organic onion powder
1 tablespoon organic dried parsley
2 tablespoon organic dried dill
1/2 teaspoon chive salt
3 teaspoons yeast
1 3/4 cup warm water
1 tablespoon non-dairy butter, melted
In a large bowl, combine the flour, pure cane sugar, chive salt, garlic powder, onion powder, parsley, dill, and yeast. Add the warm water and mix until a dough forms.
Cover bowl with a clean kitchen towel and let rise for 1 hour.
Method:
Lightly flour a cutting board with spelt flour.
You will need 3 balls of dough for 1 roll. Approx. a tablespoon of dough for each ball.
Roll each ball of dough into the flour on your cutting board.
Roll each ball into a long strip.
Crisscross the three strips, then braid.
Place the braided rolls on a non-bleached parchment lined baking sheet, cover with clean kitchen towel, let rise 30 minutes.
After the second rise brush each roll with the melted non-dairy butter.
Bake for 15-20 minutes in a 375 degree oven.
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