How to Make Wholegrain Spelt Buns – Soft, Easy & Healthy

Sue Maree P -

I’ve adapted my original white spelt flour bun recipe to create this version using whole-grain flour. These buns are still soft, fluffy, and easy to make at home, just with the added benefits of more fibre and wholegrain goodness.

This wholesome spelt bun recipe includes olive oil, oat milk, and an egg yolk to give the dough a creamy, tender texture. A great option if you’re looking for a healthier homemade bread roll that doesn’t compromise on taste or softness.

Takes = 20 mins (1st prove approx. 60mins, 2nd prove approx. 45-60 mins)
Bakes = 15-20 mins
Makes = 8 approx (100g each dough balls)

Ingredients

  • Wholegrain Spelt Flour – 500g (about 3 cups)
  • Instant Dry Yeast – 1 tsp
  • Lukewarm water – 50ml (almost 3 tbsp)
  • Lukewarm oat milk (or whole milk) – 250ml (1 cup)
  • Sugar – 1 tsp
  • Salt – 1 tsp
  • Egg, separated – 1
  • Olive Oil – 2 tbsp
  • Sesame Seeds for the top (optional)
  • Flour for dusting

Method

Step 1
WHISK yeast, sugar and warm water then rest for 10 minutes to activate. This step can be skipped if using fast active dry yeast.

Step 2
Warm the milk slightly, then stir in the egg yolk (save the white for glazing). Add the flour, salt, and milk-egg mixture to a bowl. Gently combine the ingredients using either your hands or the dough hook on a stand mixer. Mix for a few minutes, then slowly drizzle in the oil while continuing to mix.

Knead the dough for no more than 5 minutes. Spelt flour requires less kneading than regular wheat flour. When the dough begins to pull away from the sides of the bowl and the bowl looks clean, it's ready.

Lightly oil or flour your hands, then remove the dough and shape it into a ball. Add a touch of oil or flour back into the bowl and lightly coat the top of the dough. Cover with plastic wrap or a damp cloth and let it rest in a warm spot for 45–60 minutes, or until it has almost doubled in size.

Note: Spelt flour doesn’t rise as much as regular wheat flour. To check if it’s ready, gently press a finger into the dough—if it doesn't spring back, it’s ready for the next step.

Step 3
PREHEAT oven 200˚C, 425˚F,Gas 7. Then prepare a medium to large baking tray with baking paper.

Step 4
ONCE the dough is risen gently knock out some of the air and divide the dough into 8 pieces about 100g each. Stretch and pull then roll into a ball. Place the dough balls on the baking tray and press down until 2cm about thick then glaze the buns with egg white and sprinkle with sesame seeds. Cover the buns with plastic or a damp cloth and rest in a warm place for another 45 to 60 minutes. This time depends on the weather and how warm your kitchen is. I found that wholegrain flour is more dense and doesn't rise as much.

Step 5
BAKE the spelt buns for 15-20 minutes until golden brown. Baking tip: add a small ramekin of water to the bottom of your oven to create a little steam bath in the oven, then your buns will be extra moist and a perfectly thin crust.

Step 6
REST for 10-20 minutes before serving. Once cooled, store in a sealed container overnight on the bench or freeze in a sealed container or wrapped in plastic for up to a month. Defrost and toast or warm in the oven before eating.