►Makes 9 Rolls
1 cup (235 ml) unsweetened plain vegan milk, lukewarm
2 teaspoons apple cider vinegar
½ cup (120 ml) water, lukewarm 2 tablespoons (30 ml) neutral- flavoured oil
2 tablespoons (40 g) agave nectar or pure maple syrup or regular molasses 3 cups plus scant ½ cup (480 g) whole spelt flour, divided
¼ cup (30 g) oat flour or finely ground oats
¼ cup (36 g) vital wheat gluten 3 tablespoons (30 g) shelled hemp seeds
3 tablespoons (25 g) sunflower seeds
2 tablespoons (15 g) golden roasted flaxseeds
2 tablespoons (24 g) chia seeds
1 tablespoon (7 g) caraway seeds or (9 g) poppy seeds
1 teaspoon fine sea salt
2 teaspoons instant yeast
Combine the milk and vinegar in a measuring cup. Let stand for two minutes to let the milk curdle. This is your “buttermilk.” Add the water, oil, and agave (or maple syrup or molasses) to the buttermilk. Set aside.
Place a scant 3¼ cups (450 g) of the spelt flour, the oat flour, vital wheat gluten, all the seeds, salt, and yeast in the bowl of a stand mixer. Pour the wet ingredients on top of the dry.
Knead for 10 minutes using a stand mixer fitted with a dough hook until the dough is pliable and soft without being too dry or too sticky. Slowly add extra water, 1 tablespoon (15 ml) at a time, if needed. (Alternatively, knead by hand on a lightly floured surface, for 10 minutes. Just add a scant ½ cup (60 g) less flour and add it in as you go, if needed.) Cover and let rise 75 minutes or until doubled.
Punch down the dough. Place on a lightly floured baking sheet, flatten slightly, and shape into an approximately 10-inch (25 cm) round disk. Coat both sides of the disk with flour. Cut from the center into nine equal triangles, similar to scones. You can shape them into round buns or leave them as is.
Gently shake off the excess flour and place the rolls back on the baking sheet. Flatten them slightly by pressing down gently with the palm of your hand. Cover with plastic wrap. Let rise 25 minutes.
While the rolls are rising, preheat the oven to 400°F (200°C, or gas mark 6). Remove the plastic wrap and bake for 20 to 22 minutes or until browned and hollow-sounding when tapped on the roll’s underside. Let cool on a wire rack. Store leftovers in an airtight container at room temperature. The rolls are best enjoyed fresh but will last for up to 2 days.