Super Soft Spelt Flour Bread Buns (bread machine dough)
These soft spelt flour bread buns are pillowy, feel a little luxurious (with the butter and egg) and taste amazing with pretty much everything from a burger to strong cheddar stuffed between them.
I’ve been making spelt bread in my bread machine for a couple of years now. Sometimes I make a loaf and bake the bread in situ. Other times, like with these spelt bread buns, I use the machine to make the dough and then do the rest by hand. I love spelt flour (obvs) but sometimes find the way it behaves in bread a little unpredictable. Blow-outs occur with more frequency than with regular flour and the bread can bake a little lopsided.
I’ve tried pretty much everything to prevent this from happening. Although the taste and texture is no way impaired, it can make spelt flour bread buns in particular look a little ugly (ah, poor buggers). I have found it helps to allow the bread to have a long proofing before baking and using a lower temperature. I also score them before putting them in the oven. In the past, I’ve tried using steam to bake bread, too.
This time (when the photos were taken), the soft spelt flour bread buns rose so well that when baked, they just kind of merged into one. I liked it, though. It made the middles super soft. If you’d rather they didn’t become one, just place the dough balls futher apart.
I’ve made this recipe a million and one times (or so it feels) and it never fails. I’ve also used the dough recipe to make sweet bread recipes, too.
If you like my recipe for super soft spelt bread buns, check out my other Bread Machine Bread Recipes.
Super Soft Spelt Flour Bread Buns (bread machine dough)
Ingredients
Bread
- 1 egg
- 50g (3½ tbs) butter
- 250ml (1 cup) milk
- 380g (3 cups & 1 tbs) spelt flour (see notes)
- 7g (1.18 teasp) dried yeast
- 1 teaspoon sea salt
- 1 tablespoon sugar
Instructions
- Add all the dough ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
- On a floured surface (the dough will be sticky), divide the dough into 6 roughly equal amounts. Take each one, roll into a ball and place fairly close together in a greased tin or dish.
- Let the dough rest, covered with a tea towel, in a warm place for around 30 minutes. Heat the oven to 200°C (390°F).
- Bake the bread for around 20 minutes, until nice and golden on top. Either allow to cool a little and then serve warm with dinner or eat them cold with your favourite filling.
Notes
- You can use regular flour for this recipe, too. Just replace the 380g spelt flour with 400g regular flour.
