Vegan - Vegetarian RecipesBread - Spelt Barley Rolls with Oats
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Spelt Barley Rolls with Oats
2 cups Whole Grain Barley Flour
2 cups Whole Grain Spelt Flour
4 tsp. Dry Yeast
4 tsp. Soya Lecithin, liquid*
1/4 tsp. Ginger, ground*
1/4 tsp. Vitamin C (Ascorbic Acid), powder*
4 tbsp. Molasses, unsulphured
2 cups +/- Water, warmed to 52C. (125 F.)
1/2 cup or more Rolled Oats (for an outer coating)
* Optional dough enhancer

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Spelt barley rolls with oats is a variation of ancient Biblical bread recipes which used spelt (an ancient non-hybrid wheat) and barley as bread making flours. It is a more dense bread than our whole grain hard white winter wheat recipes, and has a delicious flavor that is great for sandwiches or for any meal.

Note:  If you are grinding your own grain into flour as we do in our Vita-Mix, and the flour is still hot, do not preheat the water, and add the yeast after about half the water has been added, otherwise follow the instructions below.

Add the ingredients in the order listed, with the exception of the oats. Place the dry yeast and flour in the mixing bowl or in the bread maker container. Add the soya lecithin, molasses, ginger,  vitamin C and about 1/2 of the water. Begin the kneading process and add additional water as necessary to keep proper consistency. We have found that the amount of water necessary will vary from day to day. The total kneading time should be approximately 15-20 minutes.

Place a thin layer of rolled oats on a bread board or clean counter top. Place the freshly kneaded dough on the rolled oats and form into a cylinder about 1/2 m. (18") long making sure that the entire surface is coated with the oats. Cut in 12 equal pieces and lightly press the cut ends of each piece into the rolled oats, making sure the ends are coated with the rolled oats. Place each oat coated roll on a baking pan that has been lightly coated with corn meal, rolled oats, or flour to prevent sticking.


Set the oven to warm setting 45C (120F). Be careful that the oven does not overheat, or set the oven warming drawer to "low". Place the bread pan in the oven or warming drawer, or other warm location to raise the dough. When the dough is slightly over double the size, turn the oven heat up to 175-180C (350-360F). Bake for approximately 25-30 minutes. When the crust is firm, but not crispy, the rolls are done. Remove the rolls from the oven and let the pan of rolls cool on a wire rack. Enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!