When I started this blog it was my intention to post three times per week. The first post was a vanilla and raspberry cake which literally took me four weeks to write, excluding the recipe, styling and photo’s. Grappling for words and putting the right food-foot forward is like all kinds of pressure people! Eighteen months later I’m slightly less perplexed about hitting the publish button. I’ve also come to the conclusion that ambition can easily be confused with insanity, so the posts have settled into a once a week rhythm in my pursuit of balance. This week though, I want to include second post for these golden topped spelt hamburger buns. There’s a burger recipe lurking in the wings and since homemade is always best, I thought it would be a good idea to first share the recipe for the buns with you.
I’ve spoken before about the benefits of spelt flour. This completely fudgy chocolate banana bread is evidence of how healthy and delicious co-exist happily. Here are some interesting nutritional facts on this ancient grain. Locally, spelt is available at health food stores and Dischem pharmacies. Alternatively, finely ground wholemeal flour will also work. I like to combine wholemeal spelt with white bread flour to lighten the texture of the bake. With this recipe there’s no poolish or sourdough starter required which makes the process straight forward and simple. Mix, knead, prove, knead, prove, bake. And that’s it. Freshly baked burger buns on the rack and ready to be filled.
How you finish the buns is optional. I love sesame seed tops, but you can also use a mix of flax, pumpkin and sunflower seeds or some grated cheddar for a cheesy hit. I brush the tops with egg wash for a glossy, golden shine. The buns are always best on the day of baking but will also keep ’til the second day, at which point I fill them with roast chicken, wholegrain mustard mayo and rocket for packed school lunches. The texture of this fibre-rich wholemeal bun is more substantial than airy white rolls which tend to have very little body and plenty of spoof! In the meanwhile, drag the kids into the kitchen and get them involved in some DIY food prep, especially the kneading part! Keep an eye open for smashingly healthy beef burgers with a few secret ingredients….coming soon.
- Spelt hamburger buns
- 100g wholemeal spelt flour
- 150g white bread flour
- ¾ teaspoon salt
- 1 teaspoon instant dry yeast
- 1 teaspoon castor sugar
- 100ml lukewarm milk
- 60 -70 ml water
- 1 tablespoon olive oil
- 1 egg yolk mixed with 1 tablespoon water (egg wash)
- 1 tablespoon sesame seeds
- Place the flours, salt, yeast and castor sugar in a large mixing bowl. Give the flour a quick whisk to combine all the ingredients.
- Add the milk, water and olive oil. Stir through with a fork until the dough comes together.
- Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Place the dough in an oiled a bowl, cover with a tea towel and set aside to prove for about 1 hour or until doubled in size.
- Divide the dough into 5 -6 equal sized portions and shape into balls.
- Place on a lined and greased baking sheet. Cover with cling or a tea towel. Prove for another 35 minutes or until doubled in size once more.
- Preheat the oven to 210º C.
- Brush the tops of the buns with egg wash and scatter over the sesame seeds.
- Bake for about 18-20 minutes until golden and cooked through.
- Cool on a wire rack before storing in an airtight container.