This versatile Spelt Scrolls recipe can be customised by what you fill it with. It suits both sweet and savoury fillings (preferably not both at the same time).
There is always a batch of these scrolls in my freezer, ready to throw into lunch boxes when needed.
Filling Ideas for Spelt Scrolls
Barbecue sauce, ham and cheese
Tomato ketchup, pineapple, ham and cheese
Pesto and cheese
Mushroom, spinach, spring onion and cheese
Sweet chilli jam and cheese
Apple and cinnamon
Lemon curd and blueberries
Thick custard and sultanas
Spelt Scrolls – Sweet or Savoury
- 200 g spelt grain
- 350 g lukewarm water
- 2 tsp yeast
- 460 g unbleached white spelt flour
- 30 g olive oil
- 40 g apple cider vinegar
- 30 g chia seeds
- 2 tsp salt
- Your choice of fillings
- Place spelt grain in mixer bowl. Mill 1.5 minutes/speed 9/MC on. Remove from bowl, set aside.
- Into mixer bowl, place (in this order) water, yeast, white flour, milled grains, oil, apple cider vinegar, chia and salt. Set to closed lid position. Knead/4 minutes/MC on.
- Remove dough from bowl and either wrap in a silicon mat or place in an oiled bowl and cover. Leave in a warm place until doubled in size.
- When dough has doubled in size, unwrap then punch and hand knead all the air out of it, using silicon mat as your work surface, or a lightly floured clean, dry kitchen bench.
- Roll the dough out into a large rectangle and spread with fillings of your choice.
- Cut the dough into strips and roll each scroll individually, placing each one onto a lined tray as you go – after making many batches of scrolls, I have found this to be the best way to get uniform neat and great looking scrolls.
- Leave scrolls to double in size, then place into a cold oven. Set the oven to 200°C and bake for 25 minutes, or until all nicely golden in colour.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.