Spelt Flour has less gluten than wheat flour and I find it easier on my stomach than some wheat breads. The Buns taste very good as well !!
Ingredients
- 250ml milk
- 50g butter
- 1 egg (medium)
- 390g of Salutem Espelta Wholemeal flour (or other Spelt flour but may need more or less than 390g)
- 7g dried yeast
- 1 tsp sea salt
- 1 tbs sugar
Instructions
- Grease a 20 cm x 26 cm x 4.5 cm baking tray, line the bottom with baking parchment. You need to use a tray with high sides to hold the rolls in shape. Spelt flour does not have as much gluten as wheat flour and needs a helping hand.
- Gently heat the milk in the microwave until just lukewarm (around 37–40°C / 100–105°F). Stir in the butter to melt it.
- Put the dough hooks into your stand mixer attachment.
- Add the milk and butter mixture to your mixer bowl along with the egg. Work together on high speed until everything is well mixed.
- Turn the speed to medium and then add about 100g of flour along with the remaining ingredients. Mix until combined. I find using a spatula to move the mixture down the sides of the bowl and into the middle of the bowl helps a lot.
- Gradually add the flour as one tablespoon at a time, allowing it to incorporate fully before adding more.
- Continue kneading for 5 to 7 minutes until the dough pulls completely away from the sides of the bowl and most of the bottom. It will no longer drip from the paddle but should come away easily when pulled. The dough should feel tacky but not stick to your fingers.
- Cover the dough and leave it to proof in a warm place until it has doubled in size, usually 60–90 minutes.
- Knock back the dough on a lightly floured surface and form it into a rough ball.
- Divide the dough into 12 equal portions and roll each into a ball.
- Place them in the dish or on the tray with a little space between them: you want them to join slightly when baking, which helps make them soft.
- Cover with a tea towel and leave to rest for around 30 minutes.
- Pre-heat the oven to 200°C.
- Bake the buns in the middle / lower part of the oven for around 20 minutes, until nice and golden on top.
- Allow to cool slightly before serving, or enjoy cold with your favourite filling.
Recipe based on a recipe at
https://www.thespeltkitchen.com/wprm_print/super-soft-spelt-flour-bread-buns
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