Bread.jpg (6991 bytes)Bread.jpg (32868 bytes)Bread - Spelt Cinnamon Raisin Rolls with Sunflower Seeds
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Bread - Spelt Cinnamon Raisin Rolls with Sunflower Seeds


4 cups Spelt Flour
4 tsp. Dry Yeast
1 tbsp. Cinnamon, ground
1/4 cup Molasses, unsulphured
1 tsp. Soya Lecithin
1 cup Raisins
1 cup Sunflower Seeds, hulled
2 cups Water
(To enlarge the photo of the spelt cinnamon raisin rolls, click on the photo or link)


To enhance the flavor of our breads, we grind our grain into flour in our Vita-Mix dry container.  If you do the same thing, and the flour is warm, do not preheat the water, and add the yeast after about a cup of water has been added.  Otherwise, proceed as follows:

Add the ingredients in the order listed, with the exception of the raisins, sunflower seeds and water.  Place the dry yeast and flour in the mixing bowl or in the bread maker container.  Add the cinnamon, soya lecithin, Molasses, 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.   After about 5 minutes of kneading work in about 1/2 of the raisins.  When they are uniformly dispersed, add the remaining raisins and knead into the dough. The total kneading time should be approximately 15-20 minutes.

Place a thin layer of sunflower seeds on a bread board or clean counter top.  Place the dough on the sunflower seeds and form into a cylinder about 1/2 m. (18") long.  Cut in twelve pieces and reform into into rolls making sure that the the entire surface, including the ends are coated with the Sesame Seeds.  Place on a baking sheet or stoneware pan coated with a little corn meal to keep the rolls from sticking.


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

Ingredients information

Cinnamon, ground

Lecithin, Soya

Molasses, Unsulphured

Raisins, Thompson Seedless

Sunflower Seeds
Photo and Description not available


Utensils and Equipment Information

Baking Pan, Stoneware

Bowls, Stainless Steel Mixing

Bread Maker


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons


The 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!

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