How to Make Buns with Wholegrain Spelt
I have taken my white spelt flour bun recipe and used wholegrain spelt flour to show you how to make buns with wholegrain spelt. My spelt buns are fluffy and easy to make at home. This recipe enables you to eat spelt buns with more fibre and slightly healthier.
This wholegrain spelt buns recipe uses olive oil, oat milk and an egg yolk for a creamy and soft texture.
Takes = 20 mins (1st prove approx. 60mins, 2nd prove approx. 45-60 mins)
Bakes = 15-20 mins
Makes = 8 approx (100g each dough balls)
- 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
WHISK yeast, sugar and warm water then rest for 10 minutes to activate. This step can be skipped if using fast active dry yeast.
WARM milk slightly and stir in the egg yolk. (white is used for glazing). Then add flour, salt and milky egg mix and gently combine either using your hands or the dough attachment on your stand mixer. Mix for a few minutes then add in the oil slowly. Knead for no more than 5 minutes. Spelt flour dough is quicker than regular wheat flour. When the dough pulls aways from the bowl and it starts looking clean it's ready. Add oil or flour to your hands and remove the dough ball to form a ball. Add a little oil or flour back into the bowl and on top of the dough. Cover with plastic wrap or a damp cloth and rest in a warm spot for 45 to 60 minutes hour until the dough almost doubles in size. Spelt flour will not rise as much as regular flour at this stage. Test by pressing your finger if the dough doesn't spring back it is ready.
PREHEAT oven 200˚C, 425˚F,Gas 7. Then prepare a medium to large baking tray with baking paper.
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.
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.
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.