Best Spelt Burger Buns
There’s nothing quite like the smell of bread. I think it’s safe to say, warm yeasted air is the kitchen’s perfume. Homely and inviting. I make these Spelt burger buns often. Sometimes, I’ll double the recipe and freeze half for another day, reheating them in the oven for about 6-8 minutes. It crisps the tops and warms the centre.
I love baking with spelt flour. This ancient grain flour has a nutty taste and lends good structure to bakes. You may want to try your hand at this fudgy chocolate banana bread.It’s healthy and delicious. Here are some interesting nutritional facts on this ancient grain. Locally, spelt is available at health food stores, like Faithful to Nature, Jackson’s 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.
For the tops, a shower of sesame seeds are really lovely. You can of course use flax, pumpkin and sunflower seeds or maybe a sharp cheddar cheese, grated. 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.
Best Spelt Burger 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.
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15 Comments. Leave new
They look and I’m sure taste great
I too love spelt flour – just mor heartier and nuttier. I am loving these buns – been wanting to make homemade hamburgers again so this was a great find!
You bet. You’re having them for dinner!
Hello there Meeta. I agree. Spelt just adds something very special to cakes and bakes. That nutty taste is hard to beat. I made these buns for a mushroom, beef and quinoa burger and now I think the whole family is hooked! Thanks for popping in.
I often use spelt flour in cakes and bread, so I love the idea of your hamburger buns, Dianne! I will be trying these, quite possibly with the cheesy topping 😉 Pinned! x
I love that there are so many alternative flours available, each with a unique flavour profile and of course, health benefits. I’m quite hooked on this one.
Hi Dianne, thanks for sharing this recipe which I would really like to try, however, is there an alternative for the ‘white bread flour’?
Hello Charmaine. There are plenty of alternative flours available that you can use. The choice depends largely on the reason why you want to substitute. If you use all wholemeal spelt, the texture will be heavier and more dense. You could also use white spelt flour. White bread flour has quite a high gluten content which improves the overall texture of the bread and keeps it light. I sometimes use half rye flour or very finely ground wholemeal flour instead of the white bread flour. Hope this helps!
Can’t wait to try these just wondering would they still work if I swap the white bread flour to gluten free white bread flour?
Hi Lianne. I have to honest, I haven’t made these particular buns with gluten free flour before. Baking and especially bread, always reacts differently with gluten free flours. The structure will change and it might be a bit heavier.