Spelt hamburger buns recipe
Every great burger deserves an equally impressive bun to cradle its flavors, and there's something truly special about making them from scratch. Combining wholesome spelt with a soft, yielding texture, these buns promise to elevate your burger experience, marrying the old world with the new in every bite. Ready to take your burgers to the next level?
Equipment
- 1 Stand mixer (optional, you can also mix by hand)
- 1 Hamburger bun/mini pie pan (optional, you can use a flat cookie sheet)
Ingredients
- 1 cup Warm water (about 110°F or 45°C)
- 2 tbsp Sugar or honey
- 2 1/4 tsp Active dry yeast (one packet)
- 2 tbsp Olive oil (extra virgin)
- 3 cups Whole grain spelt flour
- 2 tsp Vital wheat gluten (optional)
- 1 whole Egg (optional, for egg wash)
- Sesame seeds for topping (optional
Instructions
- In a stand mixer using the paddle attachment, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Add olive oil to the yeast mixture.
- Add salt to the mixture.
- Add 1 cup of spelt flour and vital wheat gluten and mix until combined.
- Switch to the dough hook and add the remaining spelt until smooth and elastic.
- Using a bowl scraper or well-oiled hands, scrape the dough to make it come together, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
- Preheat your oven to 375°F (190°C). If you're using a cookie sheet, line it with parchment paper. if you're using a hamburger pan, grease the pan. Divide the risen dough into 6-8 equal portions. Shape each portion into a ball and place them on the baking sheet, leaving enough space between each for expansion. Cover with a damp cloth and let them rise for another 20-30 minutes, or until nearly doubled in size.
- Optional, but before you put the buns in the oven, brush the tops of the buns lightly with the beaten egg. If you'd like, sprinkle sesame seeds on top.
- Bake for 15-20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
- Cool on a wire rack before slicing and using for hamburgers.
