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

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.


Banana Spelt Cardamom Buns – A Special Breakfast Treat

Banana Spelt Cardamom Buns

Bread & Buns | 30th December 2016 | By

Christmas may be over but we are still in the festive season. Tomorrow is New Year’s Eve, quickly followed by New Year’s Day and then a bank holiday to top it off. Why not make the most of it and try these banana spelt cardamom buns for a special breakfast treat?


Apple and Hazelnut Spelt Rye Sourdough Bread Loaf

Apple Hazelnut Spelt Rye Sourdough Bread

Autumn, Bread & Buns, Vegan | 7th October 2016 | By

As you may have gathered by now, I do like to cook and bake with the seasons. When I made my latest Suma order I had some autumnal baking very much in mind. I still have apples from my mother’s garden and although the wildlife got all of our cobnuts this year, hazelnuts are very much on my radar. So, I made an apple and hazelnut spelt rye sourdough bread loaf.


Triple Chocolate Bread – Spicy Twisty Delicious

Triple Chocolate Bread

Bread & Buns | 10th September 2016 | By

The Great British Bake Off week three was all about bread. The first challenge was to make some sort of chocolate bread for the signature bake. Well, how could I resist? It didn’t take me long to dream up this fragrant spiced triple chocolate bread loaf flavoured with vanilla, cardamom and chilli. It proved (pun intended) to be perfect for both #GBBO and #OrganicSeptember.


Emmer Scones for International Scone Week and Afternoon Tea Week

Emmer Scones

Bread & Buns | 12th August 2016 | By

It’s Afternoon Tea Week and you can’t have afternoon tea without scones, preferably with jam and cream, in that order. It also happens to be International Scone Week, which was started by Celia from Fig Jam & Lime Cordial in Australia a few years ago. It’s now ably hosted by Tandy from Lavender and Lime in South Africa. I don’t always manage to participate, but this double whammy was too important an occasion to miss. These emmer scones are the result.


Wild Garlic Cheese Scones – The Best Cheese Scones Ever

Wild Garlic Cheese Scones

Scones | 23rd April 2016 | By

Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them; when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.


Fairtrade Fortnight Breakfast & Recipes for Banana Bread & Hot Chocolate

Fairtrade Fortnight BreakfastI’ve been a supporter of Fairtrade Fortnight for many years now, from when I was an active Co-Operative member and helped out in store to my current position as a food blogger. This year the campaign is focusing on Sit Down for Breakfast, Stand Up for Farmers and runs from 29 February to 13 March. With this in mind, I’ve prepared a delicious Fairtrade Fortnight Breakfast using a number of Fairtrade products as well as baking a breakfast banana bread.


Smoky Mexican Bean Soup with Spelt Soda Bread

Mexican Bean Soup

In cold weather, there is nothing more warming and comforting than a big bowl of steaming soup. Or do I mean stew? I’m not entirely sure whether this Mexican bean soup is actually a soup or stew, but with a generous amount of vegetables, beans and spicy Mexican flavours, it certainly makes for a satisfying meal. It’s especially good when served with some hearty soda bread spiked with a little smoked chilli honey.


Mincemeat Buns Flavoured with Aromatic Cardamom

Mincemeat Buns

Bread & Buns, ThermoCook | 22nd January 2016 | By

I’m rarely as organised at Christmas as I’d like to be, but I do usually manage to make my own mincemeat. As I’ve mentioned in my previous mincemeat recipe posts, once you’ve made your own, it’s hard to go back to shop bought. And it’s so easy too. Here, I’ve used it to make the most fabulous mincemeat buns – soft, fragrant and oh so very moreish.