Thermobexta’s Spelt Scrolls – sweet or savoury

Spelt ScrollsThere is always a batch of these scrolls in my freezer, ready to throw into lunch boxes when needed.  This dough is easy to work with, rises well and suits either savoury or sweet fillings.

For the dough…
200g spelt grain
350g lukewarm water
2 tsp yeast
460g unbleached white spelt flour
30g macadamia oil, or other oil of your choice (nut free if required)
40g apple cider vinegar
30g chia seeds
2 tsp salt

Filling ideas…
home made barbecue sauce, ham and cheese, or
home made tomato sauce, pineapple, ham and cheese, or
pesto and cheese, or
mushroom, spinach, spring onion and cheese, or
sweet chilli sauce and cheese, or
apple and cinnamon, or
lemon curd and blueberries

1. Place spelt grain in mixer bowl. Mill for 1.5 minutes/speed 9/MC on. Remove from bowl, set aside.

2. Into mixer bowl, place (in this order) water, yeast, white flour, milled grains, oil, apple cider vinegar, chia and salt. Set to closed lid position and knead/4 minutes/MC on.

3. Remove dough from bowl and either wrap in a silicon mat or place in an oiled bowl and cover. Leave in a warm place until doubled in size.

4. When dough has doubled in size, unwrap then punch and hand knead all the air out of it, using silicon mat as your work surface, or a lightly floured clean, dry kitchen bench.

5. Roll the dough out into a large rectangle and spread with fillings of your choice.

6. Cut the dough into strips and roll each scroll individually, placing each one onto a lined tray as you go – after making many batches of scrolls, I have found this to be the best way to get uniform neat and great looking scrolls.

7. Leave scrolls to double in size, then place into a cold oven. Set the oven to 200°C and bake for 25 minutes, or until all nicely golden in colour.


19 thoughts on “Thermobexta’s Spelt Scrolls – sweet or savoury

    1. Hi Ruba 🙂 You sure can use flour in place of the grain, but the water level will need to be adjusted as freshly milled grains absorb more water than store bought flours, especially if you are replacing with a white flour. If your flour is wholemeal, you will need a dash more water and if it is white, you will need more again.


      1. Hi,
        I would like to make the scrolls without any grain, just spelt flour.
        How much spelt white flour do I need to use?
        And how much water?
        Thanks 🙂


  1. Just made these using 660g white spelt flour as I had no grain to mill and they are terrific! I forgot the second rise and they still turned out well. Love the chia seeds in the dough.


  2. Just got these out of the oven! Smell divine! The dough was very easy to work with, unlike other spelt dough recipes which can be extremely sticky. Thanks Chef Bec!


  3. Love your recipes! My children love raisin toast but I don’t like all the yucky stuff in the store bought loaves. I’ve found some recipes that I’ve tried but all either failed or were very heavy. You don’t appear to have a recipe for such in your breads or savoury/sweet baking. Could your savoury scroll recipe be modified to suit? Your thoughts would be appreciated. 🙂


    1. Hi Louise, making the scrolls and spreading with a thick custard then cinnamon then sultanas would be fantastic. Otherwise you could try adding a bit of sugar, cinnamon and sultanas to the scroll dough and making it into a loaf. I would very much love to hear how you go if you try this!


  4. So the results are in. I am very much a “that looks about right” ingredient adder! I followed your scroll recipe then added about 200g of raisins, figs and apricots (probably to a rough ratio of 50:30:20). I only beat it for 3 minutes and baked it in a bread tin. My dough was quite sticky (back off the water maybe??) and it didn’t rise too much on proving but the final result was … delicious! I mustn’t have punched all the air out as I had a rather gaping hole toward the top of the loaf once I sliced it open. Regardless, the kids loved it and I now have to make another! Love your recipes, thankyou!


    1. Absolutely fantastic, Louise!! I would suggest doubling the original amount of yeast when adding fruit, that will help with the rise and I don’t think I suggested that when you asked (sorry!) I wouldn’t worry about the stickiness, generally sticky dough makes fluffy bread x


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