Aaaah…freelancing. In my world, it means more time to bake! I hadn’t made bread with gluten for a while so I thought I’d use up some spelt that I have at the back of the pantry. And if you’re going to make one batch you might as well double it and do two – one sweet and one savoury.

2 c warm water
4 tsp active dry yeast
2 tsp sugar
2 tsp butter or vegetable spread
2 tsp salt
6 c flour (I used 2 plain white and 4 wholemeal spelt)

savoury filling:
2 Tbs butter, melted
1 c grated parmesan cheese
4 large garlic cloves, chopped
2 Tbs fresh chopped parsley or sage or any other herbs that take your fancy
1 tsp dried oregano

sweet filling:
2 Tbs butter, melted
¾ c brown sugar
1 c chopped walnuts
¾ c raisins
1 Tbs cinnamon

In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 c flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and divide in half. Turn onto a lightly floured surface. Roll a 30cm x 20 cm rectangle. Brush with melted butter; sprinkle with savoury filling. Roll up lengthwise; pinch seam to seal. Cut into 12 rolls. Do the same with the other half of the dough and the sweet filling.

Place rolls cut side up on a greased baking tray. Cover and let rise until doubled, about 30 minutes. Bake at 175 C for 25-30 minutes or until golden brown. Remove from pan to a wire rack.

Recipe adapted from