Tomato Chutney Rolls

Ingredients

• 250 ml warm water
• 1 heaped tsp yeast (dried active – I used the one for hand baking)
• 150 g wholewheat spelt flour
• 300 g strong white bread flour
• Good dollop chutney - about 150g or half a small jar
• 1 tsp salt
• 1 tbs oil – olive / rapeseed / hemp etc.

Instructions

1. 1

   Pour the water into bowl, add the yeast and swirl to it is dissolved. Add the other ingredients.

2. 2

   Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer). You may need a little more flour or water depending how runny your chutney is.

3. 3

   Cover with cling film and leave in a warm place for a an hour. It should more than double in size.

4. 4

   Turn out the dough onto a floured board and gently knock the dough back. Divide into 9, shape into rolls and place on a baking tray with 1/2" gap between them. Cover with oiled cling film, leave somewhere warm until doubled in size again.

5. 5

   Place in a preheated oven at GM7 / 220C / 425F and bake for about 20 minutes.

6. 6

   When they are done they should sound hollow when tapped. Bread always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.