Spelt buns

Spelt buns

By
From
The Scandinavian Cookbook
Makes
20
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
50g fresh yeast
400ml water, lukewarm
400ml yoghurt
4 tablespoons honey
800g wholemeal spelt flour
1 tablespoon salt
1 egg, beaten
poppy seeds, to sprinkle

Method

  1. Dissolve the yeast in the water, then add the yoghurt and honey. Sift the spelt flour and salt together and stir thoroughly into the yeast mixture. Leave to stand for about 5 minutes.
  2. Tip the dough onto a floured work surface and knead well. Return the dough to the bowl, cover with a tea towel and leave to rise for 1 hour at room temperature.
  3. Preheat the oven to 200°C. Dust your hands with some flour and shape the dough into 20 small buns (the dough will be a bit sticky). Put the buns on oven trays lined with baking paper. Lightly glaze the buns with the beaten egg and sprinkle with poppy seeds. Bake for 30 minutes then leave them to cool on a wire rack.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again