Whole Grain Spelt Buns
Whole grain spelt buns recipe- made out of 100% whole grain spelt flour only.
When working with whole grain flours, you’ll find out they behave very differently compared to the plain all-purpose flour we’re so used to.
The texture, aroma and flavor are different, and take a moment to get used to.
However, that doesn’t mean you can’t make delicious bakes from them.
These whole grain spelt buns will turn out soft, and I sprinkled them with some home-made everything bagel seasoning (you can of course use storebought).
This recipe does not involve a standing mixer or any other tools; just make sure you’re following the below instructions and you’ll have the perfect whole grain spelt buns.
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Whole Grain Spelt Buns
Equipment: No special equipment required.
Recipe: Makes 8 buns.
For the dough:
| Ingredient | Amount (g / units) |
| Whole Grain Spelt Flour | 450g |
| Salt | 10g |
| White Granulated Sugar | 15g |
| Dry Yeasts | 6g (1.5 tsps) |
| Olive Oil | 20g |
| Tepid Water | 360g |
For the bagel seasoning (storebought is ok):
| Ingredient | Amount (g / units) |
| White Sesame Seeds | 2 tbsp |
| Black Sesame Seeds | 1 tbsp |
| Whole Poppy Seeds | 2 tsps |
| Atlantic Sea Salt | 3/4 tsps |
| Dried Fried Onion Flakes | 1 tbsp |
| Garlic Powder | 1/4 tsp |
Preparation instructions:
- Add all the dough’s ingredients- first the dry ingredients and the yeasts, and mix them together. Then add in the oil and water.
- Start mixing the dough with a wooden spoon or a rounded bench scraper, just until the flour has absorbed the water, then work your way in with your hands. The dough will be very sticky and impossible to work with, and that’s ok – do not add any extra flour. Cover the bowl with a piece of plastic wrap and let the dough rest for 15 minutes at warm room temperature.
- Prepare a small bowl with some water by the side (or work next to your kitchen tap), and wet your hands. Fold the dough onto itself as shown in the video, Cover the bowl again and let the dough rest for 15 minutes at room temperature.
- Repeat step 3, two more times.
- Transfer the dough to a lightly floured counter, and dust it with some flour on top as well. It’ll still going to feel a bit tacky, so dust with some extra flour as needed.
- Divide the dough into 8 equally weighed pieces, about 105g each, and shape them into balls.
- Evenly arrange the dough balls on a baking sheet lined with parchment paper, spray them with water and cover with plastic wrap (you may also lightly oil the plastic wrap with some cooking oil spray if you’re concerned it may stick to the dough).
- Let the buns proof for 45-60 minutes at warm room temperature. The dough will not rise a lot, will look quite flat, and that’s expected.
- Towards the end of proofing time, preheat your oven to 170C, fan mode off, with a baking rack set at the lowest shelf inside the oven.
- Spray the buns with more water, sprinkle the top with the bagel seasoning. Then generously spray the buns again with water and bake for 20 minutes.
- Transfer the tray onto a cooling rack and let the buns cool down almost fully. They’re best when slightly warm, and expected to harden the longer they are exposed to the air. Re-heating in the microwave for a few seconds will help restore the soft texture.
