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Quick no knead white bread rolls to bake from scratch for breakfast

no knead white mini loavesGradually Danny and I are eating more whole grain bread. It does taste good, is better fuel and doesn’t have one dashing to the car to search for a forgotten bar of chocolate mid morning. But sometimes there’s nothing like a crusty white loaf for breakfast.

We woke to an empty bread bin this morning.  I had a longing for fresh white rolls. Small warm puffs of happiness lavished with butter.

So I decided to try and make some. With two hours to spare before work, I probably just had enough time to make some no knead bread dough and let it rise once before baking. No knocking it back and letting it rise again. Frontier bread making with no time to nip to the corner shop if everything went wrong.

I bought these dinky doll sized bread tins a few months ago from TKMaxx. Despite the budget cut backs I just had to buy them. They languished in the cupboard for ages until I discovered that they are perfect for making the Italian tomato tartines with a great balance of crust to soft tomatoey centre. I tried the recipe using a normal sized bread tin and it just wasn’t the same at all.

quick dough in mini bread tinsThis morning I decided to expand their horizons and introduce them to bread rolls. I halved the ingredients in the no knead recipe , substituted plain white flour for the spelt flour and within an hour was lifting four miniature loaves out of the warm oven.

I used dried fast yeast (the sort that is used in bread making machines), made up the mixture and divided it between the four bread tins.  They were left to rise in a warm place for 30 minutes and then baked for half an hour.

The texture was a cross between a white crusty loaf and a crumpet. Delicious with melted butter and a large mug of sweet tea. Crumpets – I love these! They must be my next port of call on the experimental breakfast journey.


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24 Comments

  1. Hi Fiona,
    thanks again for another great idea for quick, easy,loaves,will have to give them a try for the other half.
    I’m still addicted to your ‘spelt,brown,soda bread’, always up for a new idea though.
    Many thanks again, you are an inspiration to us all!
    You must be constantly ‘on the go’, many thanks, you are greatly appreciated.
    Love Odelle. XXX

  2. Hi, just found this – perfect for an idea I had for dinner this week! 😀

    Could I just check though, when you say you substituted the spelt for plain white flour, did you use white bread flour? Or literally just plain flour?

    Thanks!

    • Fiona Nevile

      Hi Becka

      Yes it’s plain white flour but as far as I remember it was the posh French flour from Waitrose.

  3. Fiona Nevile

    Hi C J Farley

    Here is the link again. You need to scroll down to find the recipe. BTW it was OK but not great 🙂

    http://www.telegraph.co.uk/foodanddrink/recipes/3341764/Recipes-The-spell-of-spelt.html

  4. C J Farley

    Could you please send me the recipe for this No-knead bread. Thanks and regards

  5. Ah that’s where the confusion was. Here it is called ‘No Knead Bread’ and there something else.

    Thanks

  6. Peter, it’s about half way down the page, entitled THREE-MINUTE SPELT BREAD

  7. I followed the link for No Knead Recipe but it does not lead to the recipe

  8. What a treat, fresh homemade bread straight from the oven for breakfast. I love your milk jug!

  9. Veronica

    Hi Fiona

    I tried this today, using some white spelt flour from the organic shop and following the recipe from the Telegraph. It came out with a hard, shiny crust (mind your teeth!) and a rather “cakey” crumb. Oh and it wasn’t salty enough! It was OK, but not as good as the 5-minute a day method … I’ve just used the remains of the spelt flour mixed with some multi-grain to make another batch of that!

    hmm, maybe I’ll use the remains of the spelt bread to make your tomato tartines 🙂

  10. Dreamer37

    You do need special rings for crumpets but you can make ‘pikelets’ in the same way without the rings. They’re not as thick as crumpets but taste just the same and can be kept in the same way. Make up your recipe, dry fry it into pikelets and store until you want to use them, then toast in exactly the same way as crumpets. I’ve only made them once but they were easy and delicious.

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