Dan Lepard's crusty spelt and seed rolls recipe

Spelt flour has a slight sweetness, a pinkish-brown hue and makes really superb, flavoursome bread. Sharpham Park mill a particularly good type that, mixed with white wheat flour, gives these rolls a light crumb texture and chewy crust. 300g spelt flour 250g strong white flour, plus extra for rolling 1½ tsp salt 25g unsalted butter 50g golden linseed 25g honey 350ml warm water 1 tsp fast-action yeast Put the two flours and salt in a bowl, rub in the butter, then toss the seeds through the mix. Dissolve the honey in the warm water, stir in the yeast, then tip into the dry ingredients. Mix together into a smooth dough, leave for 10 minutes, then knead on an oiled surface for 10 seconds. Return it to the bowl and leave for 10 minutes. Repeat this light kneading and resting twice more at 10-minute intervals, then leave the dough for about an hour. Divide the dough into nine or 10 equal-sized pieces, roll each into a long, very thin oval shape, then roll up tightly like a scroll. Place on a baking tray (or trays) covered with nonstick baking paper, cover with a cloth and leave to rise. Heat the oven to 240C (220C fan-assisted)/465F/gas mark 9, cut along the centre on top of each roll and bake for about 20 minutes. danlepard.com/guardian