Courgette & Spelt Bread Rolls

Delicious, flavourful bread that doesn’t go dry quickly due to the moist courgettes.

MAKES 6

• 1 tsp easy bake yeast

• 400g (14oz) organic strong flour

• 100g (3½oz) organic spelt flour

• 1 tsp salt

• 130g (4½oz) courgettes, grated

• 350ml (12fl oz) lukewarm water

• 1 egg, beaten

• A handful of pumpkin seeds

1. In a large bowl mix together the flours and yeast. Then add the water, salt and grated courgette. Mix well to form a soft dough.

2. Turn out on a floured surface and knead for at least 10 minutes by hand until the dough is smooth and elastic. Add more flour while kneading if the dough gets sticky – but this dough should be quite wet for best results.

3. Drizzle a little olive oil into a bowl, pop the dough in, cover and leave to rise in a warm spot for two hours, or until doubled in size.

4. When risen, divide the dough into six balls and place on a greased baking tray. Cover with a tea towel and leave to rise for an additional 45 minutes.

5. Brush with the beaten egg and scatter a few pumpkin seeds over. Then pop into a preheated oven at 220C/200C fan/gas 6 and bake for 15 minutes until golden.The rolls are ready when they sound hollow when tapped on the bottom.

6. Leave to cool slightly on a wire rack then enjoy.

Recipe & Photo by Anna Pettigrew