These delicious buns combine oats with both wholegrain and white spelt flour. Inspired by Sweden’s traditional havrebullar, they bring a touch of Nordic influence to your baking, creating soft buns that have a tender crumb and  subtly wholesome flavour.

 

 

 

Wholegrain spelt and oat bread buns

Havrebullar: Sweden’s oat bread buns

Why spelt flour is different

Can I substitute the spelt flour?

Adding oats to bread

What are linseeds?

Alternatives for the dough

More easy spelt bread recipes

 

 

 

 

Wholegrain spelt and oat bread buns

These wholegrain spelt and oat bread buns are soft, slightly nutty, and packed with wholesome flavour. Made with spelt flour, oats, and a touch of butter, they’re perfect for breakfast, lunch, or as a snack straight from the oven.

Baking with spelt flour requires patience, but the results are tender buns that taste incredible whether eaten fresh, toasted, or frozen for later.

 

Havrebullar: Sweden’s oat bread buns

Havrebullar, literally translated as oat buns, are a traditional Swedish breakfast bread bun made primarily with oats and often a mix of flours such as wheat or spelt. They are fairly dense with a slightly chewy texture from the oats.

The buns are usually shaped into small rounds and sometimes sprinkled with seeds or oats on top. Popular across Sweden, havrebullar are typically enjoyed at breakfast with butter and jam, or alongside coffee or tea as a snack. The oats add fibre and a gentle, wholesome flavour, making them both nutritious and satisfying.

My take on the Nordic classic buns is a little different. There are cooked oats, but I’ve also added butter into the dough. This creates a softer, lighter texture and a more tender crumb while still preserving the wholesome oat flavour.

 

 

 

 

 

 

Why spelt flour is different

I love spelt flour. Of course I do. Without it, I wouldn’t have this blog, full of so many wonderful ideas and recipes. For cakes, you can easily substitute it for all-purpose (plain) flour as it behaves in an identical manner. I even tested it to make sure, and the results of my spelt vs plain flour: which makes the best cupcake? makes interesting reading. 

However, spelt bread can a little more tricky and unpredictable, It has less gluten than regular flour, which affects mixing, proofing, and baking. For years, my loaves had blowouts or were lopsided because I rushed the process. Slowing down improved both appearance and texture.

Spelt, especially wholegrain spelt, is also denser than regular flour, so it often needs longer proofing times and lower baking temperatures to produce soft, tender bread. Everything about baking with spelt is done gradually, from kneading to shaping to the final bake.

If you’re new to baking with spelt, and would like to learn more, my tutorial The Beginner’s Guide to Spelt Flour is a helpful resource.

 

Can I substitute the spelt flour?

Yes, of course. As mentioned above, it is easy to swap out. All of my bread recipes, including this one for wholegrain spelt and oat buns, are adapted so regular wheat flour can also be used without significantly affecting the final result. However, it’s the spelt flour that gives these buns their taste, soft texture and tender crumb.

This recipe uses a mixture of wholegrain and white spelt flour, which adds fibre and structure while keeping the buns soft. You can absolutely use all white spelt flour, which will produce a slightly lighter, softer crumb and a more delicate texture. The flavour will be milder, but the buns remain soft, fluffy. 

 

 

 

 

 

 

Adding oats to bread

Oats are a highly nutritious whole grain and more than just a breakfast favourite. They are packed with soluble fibre, protein, vitamins, and minerals such as iron, magnesium, and B vitamins. This makes them a wholesome addition to bread, helping you feel full for longer, supporting healthy digestion, and contributing to overall heart health.

It’s very common to add raw or rolled oats directly to bread dough for texture and flavour. In this recipe, however, the oats are cooked first, which makes them creamier, easier to incorporate, and helps them retain moisture. This not only keeps the buns soft for longer but also slightly improves the bread’s shelf life.

 

 

What are linseeds?

A light sprinkle of linseeds before baking adds subtle crunch, extra fibre, and heart-healthy omega-3 fatty acids.

Linseeds are the small, brown or golden seeds of the flax plant (Linum usitatissimum), one of the oldest cultivated crops in the world. The plant is universally called flax, but in the UK, Europe, and Australia the seeds are traditionally called linseeds, a name derived from the Latin word linum for flax. This terminology has persisted in baking and agricultural contexts for centuries.

Flax is grown in temperate regions, including Canada, Russia, and parts of Europe, for both its seeds and fibres, which are used to make linen. The plant produces slender blue flowers, and the seeds are harvested when the pods are ripe and dried.

Brushing the buns with a little water before sprinkling helps the seeds stick and gives a gentle shine to the finished loaf. Linseeds also enhance the rustic, homemade appearance of the buns, making them visually appealing.

If you don’t have linseeds, alternatives such as sesame seeds, sunflower seeds, pumpkin seeds, or even rolled oats work well, providing a similar decorative and nutritious effect.

 

 

 

 

 

 

Alternatives for the dough

Just like the sprinkling on top, you can adapt the bread dough any way you like, too. This time, I didn’t include any seeds or additional ingredients in the dough, but you could easily make them your own. Some alternative options include:

• Sunflower seeds: add crunch and subtle flavour
• Pumpkin seeds: boost colour, texture, and nutrients
• Chopped nuts: almonds, walnuts, or pecans for richness
• Dried fruit: raisins, cranberries, or chopped dates for sweetness
• Herbs or spices: rosemary, thyme, or cinnamon for savoury or sweet notes

These additions enhance flavour and texture, while letting you customise the buns to your taste and create unique batches.