Monday 6 May 2013

Reptilian spelt rolls

My favorite bun recipe!
350g sifted white spelt flour
250g sifted wholemeal spelt flour
2,5 tsp yeast (but it varies from different types so use what is required of your type)
2,5 dl milk (lukewarm)

2,5 dl water (lukewarm)
50g linseeds/flax seeds
50g sunflowerkernels
50g pinto/pumpkin seeds
2 tbs sesame seeds
1tbs brown sugar
1tbs coconut sugar
1/2 tsp salt
1 egg for brushing before baking

Add yeast, brown sugar, lukewarm milk and water and about 2 tbs white spelt flour in a big bowl and whisk!
(You only use sugar to activate the yeast!)
Leave for about 15 min. (Note: If your yeast is great, you will find bubbles after 15 min and you'll know your buns will be fantastic! Don't worry though, if this doesn't happen, it only means that your yeast is not perfect or your room temp is too chilly. Your buns will still be great. Only the bubbles indicate great yeast action so we want that.. :)
~~ mine did not bubble this time!

Add the flour, a little at a time, the seeds, the salt and the coconut sugar.
Knead and Leave in a nicely temp place under a kitchen towel to rise for about 30 min to an hour.

If your dough has now risen loads then thats awesome! If it hasn't then if it has at least gotten bigger, your on the right track.
(Its a lot riding on room temp! They will still rise in the oven)
Make your reptiles or snakes or dinos or buns or whatever you want, whisk and egg to brush on too before adding seeds on top.
Pop into a 225c pre warmed oven for about 10 min.
You're gonna have to watch them, so they don't get too dark ~ like mine did this time. But still they taste brilliant!
So yummy!

(My hubby loves his fresh warm buns with nutella)

Made a crock and some snakes for my aussie natives project.

Haha such a silly mommy!

(Note: These are great when you freeze them, take them out to defrost the night before you will eat them for breakfast
and warm them up in the oven before serving them)

Enjoy :)

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