Aroniaberry Spelt Bread Rolls

This bread recipe calls for aroniaberry powder, which is optional, but adds a lovely colour and a delicious berry flavour to those spelt rolls. Aroniaberries are known for having the highest concentration of antioxidants and flavonoids, but feel free to leave out if you don't have them.

220 ml Buttermilk, lukewarm
15 g Olive oil
200g Spelt bread flour
100 g Whole spelt flour
1 tsp Salt
10 g Aroniaberry powder
1 tsp Coconut sugar
13 g Fresh yeast, crumbled
1 tbsp Rolled oats for topping

Measure all the ingredients for the dough and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 portions. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour until doubled in size.
Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F. Brush the dough top with water and sprinkle with rolled oats. Bake for 25 minutes or until golden brown.