Wholegrain Spelt and Oat Bread Buns
Servings: 12 buns
Ingredients
- 250ml (1 cup) water
- 65g (¾ cup) oats
- 250ml (1 cup) milk
- 7g (2 tsp) yeast (see note 2)
- 50g (3½ tbs) butter
- 2 teaspoons salt
- 1 tablespoon sugar
- 200g (1⅔ cups) wholegrain spelt flour (see note 1)
- 300 to 400g (2½ - 3⅓ cups) white spelt flour (see note 1)
- linseeds (to sprinkle)
Instructions
- Place the water and oats in a pan and gently heat until there is no water left (and it resembles porridge). Set to one side.
- Heat the milk gently until lukewarm and add the dried yeast. Stir and leave for five minutes.
- Remove from the heat and mix in the butter, slowly stirring until it all melts.
- Add the oats/water mixture to the milk/yeast mixture and stir together. Pour into a large mixing bowl.
- Add all of the wholegrain flour, and 300g (2½ cups) of the white flour.
- Either work the dough together with your hands or use a stand mixer with the kneading tool (this is what I did).
- Add more white flour, a little at a time until you are left with a dough that is still slightly tacky to the touch (but not sticky). Don't be too concerned with how much flour you use - the amount varies, so just use as much flour as you need.
- Knead by hand (or in the stand mixer) for 5-10 minutes.
- Cover with a tea-towel ,and leave in a warm place for 60-90 minutes (until doubled in size).
- Knock back the dough, and quickly knead again.
- Cover and leave for a second proofing for 60 minutes.
- Form the dough into around 12 balls and place on a large baking tray lined with paper. Ensure you leave space in between them (they will continue to rise both before and after baking).
- Brush some water over the tops, and sprinkle with linseeds (or any other seed you like - oats are also good).
- Cover them once more, and preheat the oven to 175°C (350°F).
- Bake in the lower part of the oven for around 20 minutes. The tops with be slightly brown, and they are ready when the bottoms sound hollow when tapped.
- Allow to cool a little, but make sure you eat one warm, as they taste best straight from the oven. They will last one or two days on the counter top (they are amazing toasted), and the also freeze very well.
Notes
- You can use spelt or regular flour for this recipe (just use the same amounts).
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.