Spelt rolls

These are soooo easy to make. The mixture looks like a cow pat and the baked results don't look much better, but they are so good to eat and are great for lunch boxes and, most importantly, they don't need kneading.

Makes 14-16 buns

7g yeast

1 tsp salt

1 tsp honey

250g plain flour

400g spelt flour

The night before baking (or at least 6 hours ahead), take a big bowl and mix the yeast into 600ml cold water, then add the salt and honey. Mix in the flours and give it a good stir using a wooden spoon as the dough is very soft. Cover the bowl with clingfilm and refrigerate overnight.

Heat the oven to 220C/425F/Gas Mark 7. Cover a baking tray with baking paper and, using 2 spoons, mould the buns and place them on the tray. Bake for 20 minutes. Test that they are ready by knocking the base of a bun with the tip of your finger; the sound is hollow when the buns are cooked.

Rest on a wire rack for 5 minutes before serving.

Taken from The Sunday Times: "A better way to eat"