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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
So the results are in. I am very much a “that looks about right” ingredient adder! I followed your scroll recipe then added about 200g of raisins, figs and apricots (probably to a rough ratio of 50:30:20). I only beat it for 3 minutes and baked it in a bread tin. My dough was quite sticky (back off the water maybe??) and it didn’t rise too much on proving but the final result was … delicious! I mustn’t have punched all the air out as I had a rather gaping hole toward the top of the loaf once I sliced… Read more »
Absolutely fantastic, Louise!! I would suggest doubling the original amount of yeast when adding fruit, that will help with the rise and I don’t think I suggested that when you asked (sorry!) I wouldn’t worry about the stickiness, generally sticky dough makes fluffy bread x
Love your recipes! My children love raisin toast but I don’t like all the yucky stuff in the store bought loaves. I’ve found some recipes that I’ve tried but all either failed or were very heavy. You don’t appear to have a recipe for such in your breads or savoury/sweet baking. Could your savoury scroll recipe be modified to suit? Your thoughts would be appreciated. 🙂
Hi Louise, making the scrolls and spreading with a thick custard then cinnamon then sultanas would be fantastic. Otherwise you could try adding a bit of sugar, cinnamon and sultanas to the scroll dough and making it into a loaf. I would very much love to hear how you go if you try this!