Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Spelt Burger Buns – Soft, Supple and Ready for the BBQ

Spelt Burger Buns

Bread & Buns | 5th June 2017 | By

Everyone needs a good burger bun recipe up there sleeve. Summer is finally here and BBQs are being dusted off and made ready for the season of outdoor cuisine. Don’t ruin your burgers by serving them in pappy commercial buns. Homemade isn’t as difficult as you might think. This recipe for spelt burger buns is the one I use.

Spelt Burger Buns

When I made pulled jackfruit last week, I wanted to serve it with salad in burger buns. Whilst I can buy good sourdough bread here in Liskeard, anything else is pretty much a no no. There was nothing for it but to make my own. These wholemeal spelt burger buns have a secret ingredient which gives them a delightfully soft texture – not something always associated with wholemeal bread. They aren’t fluffy exactly, but they are exceedingly delicious.

Pulled Jackfruit with Homemade Barbecue Sauce

The buns are suitable for most diets. I used coconut oil rather than butter or lard and water instead of milk to make them vegan. Spelt flour is low in gluten and more easily digested than modern wheats. This combined with a slow rise should ease their effect on the alimentary canal. Spelt flour doesn’t require a lot of kneading, so they are relatively easy to make.

These buns, it turned out, made the perfect accompaniment to the pulled jackfruit in homemade barbecue sauce. They are, however, also very good with veggie burgers, cheese and pickle or spread with your favourite nut butter. For further ideas, do take a look at my other recipes for bread and buns.


Yes, potato is the secret ingredient in these spelt burger buns. Milk is the classic ingredient used to make bread soft, but I wanted these buns to be dairy free and vegan. Wholemeal bread is my favourite kind of bread, but it’s often chewy rather than soft. Potato has a remarkable softening property and it works wonderfully in this recipe.

Spelt Burger Buns


Adding a few soaked linseeds to bread is a tip I picked up a few years ago. The linseeds soak up water and form a gelatinous mass. This helps to create the soft and supple texture of these spelt burger buns. Linseeds also add omega 3, protein and a whole heap of other beneficial nutrients.

Spelt Burger Buns – The Recipe

Spelt Burger Buns
Spelt Burger Buns
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

These delicious spelt burger buns have a secret ingredient to make them soft and supple. It's worth the extra effort.

Serves: 12 buns
Author: Choclette @ Tin and Thyme
  • 3 tsp dried yeast
  • 300 ml warm water
  • 1 tbsp coconut oil
  • 1 tsp coconut or other unrefined sugar
  • 1 tbsp linseeds
  • 500 g wholemeal spelt flour
  • 1 medium potato - boiled and mashed (with skin on)
  • 1 tsp sea salt
  • whole sesame seeds for sprinkling
  1. Mix 100 ml water (make sure it's only luke warm) with the yeast, coconut oil and sugar. Place in a mixing bowl and leave for 15 minutes.
  2. Add the linseeds to the rest of the water and leave to soak.
  3. Add the flour to the bowl along with the, potato, salt, linseeds and water. Mix then knead for 5 minutes (I used an electric mixer).
  4. Divide into 12 and roll into balls.
  5. Place on a baking tray, cover with a plastic bag or tea towel and leave to rise until doubled in size.
  6. Brush with a little water and sprinkle some sesame seeds over the tops.
  7. Bake at 200C for 15-20 minutes or until the buns are golden and sound hollow when tapped on the bottom.
  8. Place on a wire rack to cool.
Recipe Notes

The dough should be slightly sticky. If it's too dry, add a little more water. You'll need a little flour in order to roll the balls.

Bake of the Week LogoI’m sending these spelt burger buns off to #BakeoftheWeek with Mummy Mishaps and Casa Costello




One Potato Two Potato LogoThese spelt burger buns also go to One Potato, Two Potato with Utterly Scrummy Food for Families and Family Friends Food




Spelt Burger Buns. PIN IT.

Spelt Burger Buns

11 Marvellous Chocolate Recipes and June’s We Should Cocoa

11 Marvellous Chocolate Recipes to tempt you and June's #WeShouldCocoa link-up.

We Should Cocoa | 1st June 2017 | By

As the chocolate heavy months of February, March and April move into the start of summer, we still have 11 Marvellous chocolate recipes for May’s We Should Cocoa. In our house, chocolate never goes out of fashion and it looks as though some of you are with me on this. Come have a look and join us if you dare.


Pulled Jackfruit in a Homemade Rich Smoky Barbecue Sauce

Pulled Jackfruit in Rick Smoky Barbecue Sauce

When I first heard of pulled jackfruit as a vegetarian and vegan alternative to pulled pork, I have to say I was sceptical. By now, I should really know better! When enough vegan bloggers tell you it’s delicious, I should listen. And finally I did.


Yorkshire Fat Rascals – A Classic Bake from God’s Own Country

Yorkshire Fat Rascals. Are they a scone? Are they a cake?

5 Star, English, Scones | 23rd May 2017 | By

CT recently returned from a trip to York. Whilst there he popped into Bettys Tea Rooms for a cuppa and a curd tart. Fat rascals are a classic Yorkshire bake and one that I very much associate with Bettys. I’ve never actually tried one, so in order not to feel left out, I decided to have a go at making some.


Kohlrabi Carrot Slaw – A Simple but Delicious Side

Kohlrabi Carrot Slaw

Salads, Sides | 19th May 2017 | By

Kohlrabi is one of those vegetables that’s lurking under the radar. Many people haven’t heard of it at all or if they have, they don’t know what to do with it. We had one delivered in our veg box this week along with a load of new season carrots. Instead of putting it on the veg rack to do something with later, I decided there was no time like the present and made this most delicious kohlrabi carrot slaw.


Champagne Syllabub with Orange Rhubarb Compote

Champagne Syllabub with Orange Rhubarb Compote

Dessert | 15th May 2017 | By

When I posted a picture of this Champagne syllabub with orange rhubarb compote over on Instagram I was overwhelmed by the chorus of ” there’s no such thing as leftover Champagne”. Hmmm! CT and I don’t drink a lot and obviously nor do our friends. We had a little bit leftover from a birthday brunch and I’m so glad we did. These little pots of deliciousness are both luxurious and totally sumptuous.


Stuffed Red Peppers in Tomato Sauce – Food for Thought Syria

Syrian Stuffed Red Peppers in Tomato Sauce (koosa mahshi)

This recipe for a vegetarian version of Syrian stuffed red peppers in tomato sauce is the next in my Flavours of the Middle East series. In some small way, it’s an acknowledgment that there is a lot more to Syria than the dreadful civil war that’s been raging there for far too long. I’m a food blogger, so it’s the delicious Syrian cuisine I’ve chosen to highlight.


The Scintillating Isles of Scilly – A Flying Visit – Plane & Simple

Isles of Scilly Airport View

As I peered out of the plane and the Isles of Scilly first came into view, my heart leapt. I fell in love with these beautiful verdant islands bobbing in a scintillating turquoise sea when I first set foot there at the age of twelve. I couldn’t believe it was already five years since my last visit. I’ve said it before and no doubt will say it again, time has a habit of running away with you. This trip was a flying visit, literally.


Chilli Chocolate Chip Friands – Your Gluten Free Friends

Chilli Chocolate Chip Friands

When I have leftover egg whites, friands are my go to bake. You can make them with one egg white or with six. They keep well and are always popular. I had a lone egg white left after making these peanut butter chocolate chip cookies, so chilli chocolate chip friands it was.


13 Easter Chocolate Recipes and May’s We Should Cocoa

13 Easter Chocolate Recipes

We Should Cocoa | 1st May 2017 | By

Easter has come and gone for another year. This month’s We Should Cocoa, however, highlights 13 Easter chocolate recipes that can mostly be made at any time of year. So take a look at the excellent entries below, find a recipe you like, wait for the right occasion and get your bowls and spatulas out. Or better still, get stuck right in, right now. You know you want to.