These are yummy and they're so healthy too!
Makes about 24 wheels
- 500g Spelt flour
- 1 tablespoon of honey
- 7g dried yeast
- 300g warm water
- 2 tablespoons of Tomato purée
- A small handful of fresh basil chopped finely
- 75g Grated strong cheese, we used cheddar cheese.
- 1 teaspoon of salt
Mix the tomato puree with the freshly chopped basil in a small bowl and leave on the side until STEP SIX.
Mix the Honey and yeast with about 100ml of your warm water in a cup or a glass. Leave for 5 minutes.
Put the flour and salt in a large bowl and mix together.
Pour the yeast, honey and water mix into the flour and mix well, then add the rest of the water and knead for 5 minutes.
Place your dough on a clean, well floured surface and, using a rolling pin, roll it out so it is about half a cm thick.
Using the back of a spoon spread the tomato and basil paste on your bread as you would with pizza.
Sprinkle your grated cheese over as evenly as possible.
Carefully roll your dough up like a Swiss roll - this is why you need a well floured surface.
Carefully and gently, with a bread knife is best I have found, cut in to 2cm thick slices and place each slice down on a baking tray.
Pre-heat the oven to 200 C and leave them to rise for 20 minutes.
Put the pinwheels in the oven for 25 minutes on a middle shelf.