Sunday, 3 May 2009

Garlic Bread Rolls Recipe


My garlic bread recipe is really simple to bake and is not very time consuming at all.

I use a mixture of brown spelt flour and white spelt flour to make this delicious and healthy bread recipe.

The great thing about using spelt flours is that you do not always need to let the bread dough rise twice, you can just whip up your bread, let it rise once then place it straight in the oven to bake - just fabulous.

You can eat my garlic bread rolls with soup, salad, beans, as a delightful sandwich or just as they are. The outer bread is golden and crisp while the centre of the bread is fluffy, the rolls are as light as a feather to hold in your hand.

Spelt flour is very healthy for you as it contains Vitamin B3, Maganese, Copper, Phosphorus and Fiber. Spelt is also well known for being easier to digest than normal wheat. Spelt does contain gluten so is not suitable for celiacs.





Ingredients for Spelt Garlic Bread Rolls

8oz White spelt flour
8oz Brown spelt flour
1 Sachet Yeast (7g)
1 tsp Sugar
1 tsp Salt
1 Tbsp Rice bran oil
Warm water

Garlic Filling
4-6 Garlic cloves
Bunch fresh parsley
Salt to season
Pinch dried Chives
2 Tbsp Rice bran oil
1 large tsp Sunflower margarine


How to make Garlic Bread Rolls



Place all of the dry ingredients into a bowl and stir together.

Add enough warm water a little at a time until you get a dough.

Knead the dough with a dough hook or by hand for 5-10 minutes.



Mix all of the garlic filling mixture in a small bowl.




Cut the dough in half, take the piece of the dough and cut into 3 chunks.

Roll out of stretch using your hands in a long oval shape, place all 3 ovals onto a greased and floured baking tray.

Spread the garlic bread filling mixture onto the flat dough making sure you leave a gap for the edges.


Roll each flat garlic bread up.



Cover lightly with plastic wrap, plastic food bag or a clean damp towel.


Leave in a warm place for 20-30 minutes or until doubled in size.



Bake in a hot oven at Gas mark 7 or 220C for 15-20 minutes or until golden.

Place straight onto a cooling rack.



Enjoy Chef Jeenas Garlic Bread Recipe.


17 comments:

Rosa's Yummy Yums said...

These rolls look delicious!

Cheers,

Rosa

Gita's Kitchen said...

Those rolls must have tasted so good with soup...I would love to try these garlic bread rolls. Is spelt flour available in regular grocery stores?

Jeena said...

Thanks, Rosa.

Hi Gita, spelt is normally sold in health food stores.

Ramya Vijaykumar said...

I have never used rice bran oil... But have taken a note now... Looks very nice, the breads are rolled up perfectly and with parsley they look amazing am tempted...

Ann said...

This is such a adorable bread.. I love the texture and thanks a lot for sharing the step by step pics..looks totally yummy!!

Parita said...

Wow yummy rolls...perfect for soup...grt step by step pics :)

hani said...

Mmmm i love garlic bread ... thanks for sharing yr yummy recipe

Seena said...

Hm, thats too perfect,.. :)

Happy cook said...

Jeen just looking to them i am geting hungry and imagining the delicious flavour and aroma.

Pooja said...

Perfect rolls..as you said looks light and soft. Goes well with soups :)

Pam said...

Yum. They look absolutely delicious. I really need to start baking my own bread and rolls.

Madhumathi said...

Your garlic bread rolls look perfect! I love your step by step tutorial.I definitely wanna try this..

veena said...

Hi Jeena...
Lovely garlic bread rolls ..U have a great blog ..keep it up and keep in touch
love
veena

Bridgett said...

Garlic bread is the perfect side. This sounds, and looks, delicious. Another great recipe, Jeena! Your photos are gorgeous as well.

lissie said...

wow, perfect delicious bread rolls!
I love garlic bread...!

Divya Vikram said...

I adore garlic bread! This sounds like a great variation!

Esther said...

I just baked these rolls yesterday, so that I could eat them this Christmas. I tasted one and it tasted great! Love spelt. This is a good combination with the garlic and the parsley. I will make them again.