1. Place the spelt grains (200g) in the bowl. Grind Speed 10 / 40 seconds. Set aside in a bowl.
2. Add yeast (1 Tbsp), water (250g) and honey (1 tsp) to the bowl. Program 5 minutes / 37C / Speed 2.
3. Add the reserved grain, bakers flour (300g), oil (50g), linseeds (60g), sunflower seeds (20g), chia seeds (20g) and salt (1.5 tsp) to the bowl. Program 3 minutes / Closed Lid / Kneading Function.
4. Transfer mixture to a lightly oiled mixing bowl and leave to rise for 1-2 hours, or until doubled in size.
5. Tip onto a floured surface and cut into 8 equal sized pieces. Roll each piece into a ball and place onto a large rectangular baking tray lined with baking paper. Brush each roll with water.
6. Score them like a cross with a knife and cover with a tea towel. Leave to rise for another 20 minutes.
7. Preheat the oven to 220C.
8. Place the ice cubes (3) and the rolls (without the tea towel) in the oven.
9. Bake for 10 minutes at 220C, then turn down the heat to 200C and bake for a further 5-7 minutes until golden brown.
10. Transfer onto a wire cooling rack and leave to cool entirely

Freezer Tip:

• You can freeze the rolls after Step 6 and bake from frozen for 15 minutes at 200C.