I was pleasantly suprised at how easy these were to make. I did use a bread machine for the mixing of the dough, it just makes things move alot faster! I hope they are easy for you too……
1 cup Warm Water
1/4 cup Honey
1/4 cup Oil ( I used Olive Oil)
3 cups Wholemeal Spelt Flour ( 3 1/2 cups if using White Spelt Flour)
1 teaspoon Salt
Extra flour for kneading
Optional – 1 egg (for glaze) and seeds for sprinkling on top.
Bread machine or equivalent with dough function
Kettle full of water and medium sized saucepan
Shallow tray or casserole dish
Place all ingredients into your bread mixing machine and set to the ‘knead dough’ setting (my particular machine mixes/kneads for a total of 25 minutes with 65 mins resting time – broken up).
Once done, your dough will be very runny and sticky. Pour the dough out onto a well floured surface and started kneading by hand by folding it into itself over and over. You will find that you will need to keep adding quite a bit of flour as you proceed. Keep kneading and adding flour (approx 2-5mins) until your dough is no longer sticky and easy to handle.
Next shape the dough into a ball and slice in half so you have 2 even pieces. Then slice each into another 2 and then slice those into another 2 again – until you have a total of 8 even pieces of dough. These will be your buns!
Shape into balls and place into a lined (baking paper) tray or dish. Mine is approximately 30 x 20 cms with 2 cms in height. Turn the kettle on and once boiled place the water in a saucepan in the bottom of the oven and place the tray of dough buns in the oven and allow to rise for approximately 20mins.
As you can see from the last 2 pictures they should almost double in size. Place aside and cover with a tea towel whilst you heat the oven to 200 degree’s C.
Optional – Whisk egg with a splash of water in a cup and brush over the buns. Sprinkle with your choice of seeds.
When the oven is hot enough – place buns in and cook for approximately 15-20mins. The buns will change to a golden colour on top when ready. Take out and let rest for a few minutes before devouring! You will find they will pull apart easily from each other just like the ones you buy from the bakery!
**Storage tip: I place them in freezer bags and into the freezer if I’m baking a few batches as they don’t have any preservatives and will start to mould if left in the cupboard too long.