Tear and Share Spelt Flour Buns

By: Ramonas Cuisine from ramonascuisine.com

By: Ramonas Cuisine from ramonascuisine.com

"I love and truly enjoy making bread. It is in fact my top preference for any baking and I feel it’s the most rewarding work in the kitchen. There’s also the healthy element to consider: homemade bread is way healthier than most breads out there in supermarkets. It contains only what you know very well you have actually put in and no nasty colouring to pretend it’s a healthy whole meal bread, no nasty Es. Just simple and pure bread ?, the real stuff! It tastes so U N I Q U E!!"

NotesBreak it if you want to eat it pretty warm and only cut when it has completely cooled. Personally this never gets too far as it disappears pretty fast.
I also make this and place a camambert cheese in the middle - will post a recipe very, very soon - oh, that is so , so good!
I know you cannot eat this everyday but once in a while - cheese and warm bread - oh, la, la - divine!!
After taking it out of the oven try and not eat straight away but allow it to cool for a at least 15-20 minutes.

Click here for the easy recipe

Serves8

Preparation Time20 min

Cooking Time45 min

Ingredients

400 g spelt flour
200 g white flour
300 ml water (luke warm)
2 tsp yeast
1 tbsp cane sugar (unrefined)
1 tsp himalayan salt (pink)
1/4 tsp black pepper (freshly ground)

Instruction

In a large bowl mix in the two types of flour, sprinkle the salt and form a well in the middle but try and sprinkle no salt in the actual well as yeast and salt don't like each other. ?
In a cup/mug mix the yeast with the sugar and pour 100 ml lukewarm water. Mix well until both sugar and yeast dissolve. You could leave it in the cup or pour it in the well formed in the flour. I recommend the latter as leaving it in the cup requires that you keep an eye on it as it will overflow so, best is to pour it in and set aside for around 20 minutes.
Once the yeast has become all a big bubble start kneading the bread. Pour the remainder of the water and the buttermilk and the crushed linseed. Mix very well and knead until the dough no longer sticks to your hand. This will probably take 4-5 min or so.
Gradually add the olive oil while still kneading. Feel free with punching, slapping, stretching, whatever you feel like doing with it but as I said the low glutenous flours do not require that much working but maybe half the time (5-6min instead of 10-12 min what would be needed for a higher gluten flour).
When finished, smooth the surface into a big ball and cover. Allow to prove for as many hours as you fancy. I normally leave it between 4-8 hrs.
When finished with proving just put into the baking tray. Allow to prove again for an extra hour or so and then place in the oven. Bake at 190 C for 40-50 min.
When ready, turn oven off and allow a good 20-30 min to cool.
Take out of the oven and cover with a towel for another 20-30 minutes outside the oven. Then, take out from baking tray and serve slightly warm or cold with anything you like, whether that is sweet or savory. Simply divine!