When I started this blog it was my intention to post three times per week. My first post was this vanilla and raspberry cake. It took me four weeks to write. Eighteen months later I’m less stressed 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 wanted to share the recipe for these spelt hamburger buns.
I’ve spoken before about the benefits of spelt flour. I made a fudgy chocolate banana bread that shows healthy and delicious co-existing. 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. There’s no poolish or sourdough starter either which simplifies the process. Mix, knead, prove, knead, prove, bake.
I love sesame seed tops, but you can use a mix of flax, pumpkin and sunflower seeds or some grated cheddar for a savoury slant. I brush the tops with egg wash for a glossy finish. 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 chicken mayo for packed school lunches.
Spelt hamburger buns
- 100g wholemeal spelt flour
- 150g white bread flour
- 3/4 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 15ml water
- 1 tbls sesame seeds
- Place the flours, salt, yeast and castor sugar in a large mixing bowl and whisk to combine.
- 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.
- Place the dough in an oiled a bowl, cover and prove for 60 minutes or until doubled in size.
- Divide the dough into 5 -6 equal sized portions and shape into balls.
- Place on a lined baking sheet. Cover with a tea towel. Prove for 35 -45 minutes
- Preheat the oven to 210º C.
- Brush the tops of the buns with egg wash and scatter over the sesame seeds.
- Bake for 18-20 minutes until golden and cooked through.
- Cool on a wire rack before slicing.