Rustic Spelt Buns Topped with Onion and Parmesan
Servings: 6 buns
Ingredients
Dough:
- 300g (2½ cups) spelt flour (see note 1)
- 1 tsp dried yeast
- 1 tsp oregano
- 1½ tsp sea salt (extra for sprinkling)
- 2 tbsp olive oil
- 200ml (¾ cup + 1 tbsp) warm water
Topping:
- 1 tbsp olive oil
- 75g (⅔ cup) ground Parmigiano Reggiano (see note 2)
- 1 red onion (small)
Instructions
- Make the dough: In a bowl, mix the flour, dried yeast, oregano, and 1½ tsp sea salt.
- Add 2 tbsp olive oil and 200ml (¾ cup + 1 tbsp) warm water, then knead until smooth (I used my stand mixer). Cover and let rise for 45 minutes.
- Prepare the topping: Chop one small red onion very finely.
- Add the onion to a bowl and mix with the ground Parmigiano Reggiano and a pinch of sea salt.
- Preheat oven and pan: Heat the oven to 220°C (425°F) and grease a six-hole muffin pan with olive oil.
- Shape the buns: Divide the dough into six portions and place in the pan. Press down slightly and let rest 15 minutes.
- Top and bake: Drizzle olive oil over each bun, press gently with your fingers to create little pockets, and sprinkle with the onion-parmesan mixture. Bake 15 minutes until golden.
- Serve: Cool slightly before enjoying warm with butter or serve with your favourite lunch.
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- You can use all-purpose flour instead of spelt flour. I used a combination of half wholegrain and half white spelt, but feel free to use all white or wholegrain, if you prefer (please note that the texture will vary, depending on the ratios or flour you use). You'll find more information here.
- You can use any kind of cheese. Read here for more information.
