Wholegrain Spelt and Oat Bread Buns
Servings: 12 buns
Ingredients
- 250ml (1 cup) water
- 65g (¾ cup) oats
- 250ml (1 cup) milk
- 7g (2¼ tsp) yeast (see note 2)
- 50g (3½ tbs) butter
- 2 tsp salt
- 1 tbsp 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 the mixture resembles porridge. Set aside.
- 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, stirring slowly until it melts completely.
- Add the oats mixture to the milk and yeast mixture, and stir to combine. Pour into a large mixing bowl.
- Add all of the wholegrain flour and 300g (2½ cups) of the white flour.
- Work the dough together either by hand or using a stand mixer with a kneading attachment.
- Gradually add more white flour, a little at a time, until the dough is slightly tacky to the touch but not sticky. The exact amount of flour may vary.
- Knead the dough for 5–10 minutes by hand or in the stand mixer.
- Cover with a tea-towel, and leave in a warm place for 60–90 minutes, until doubled in size.
- Knock back the dough and knead briefly again.
- Cover and leave for a second proofing for 60 minutes.
- Form the dough into approximately 12 balls and place them on a large baking tray lined with baking paper, leaving space between each bun.
- Brush the tops with a little water and sprinkle with linseeds, or any other seeds you like (rolled oats also work well).
- Cover the buns once more and let them rest for 10–15 minutes while you preheat the oven to 175°C (350°F).
- Bake in the lower part of the oven for around 20 minutes, until the tops are lightly browned. The buns are ready when the bottoms sound hollow when tapped.
- Allow to cool slightly, but enjoy one warm straight from the oven for the best flavour. The buns will last one or two days at room temperature, are excellent toasted, and they also freeze very well.
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 (plain) flour instead of spelt flour. Just do a straight swap.
- 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 instant yeast is the most similar to our dried yeast.
