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.
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.
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.
Thanks for visiting Tin and Thyme. If you make these vegan burger buns, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
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Spelt Burger Buns – Get The Recipe
Spelt Burger Buns
- 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
- 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.
- Add the linseeds to the rest of the water and leave to soak.
- 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).
- Divide into 12 and roll into balls.
- Place on a baking tray, cover with a plastic bag or tea towel and leave to rise until doubled in size.
- Brush with a little water and sprinkle some sesame seeds over the tops.
- Bake at 200C for 15-20 minutes or until the buns are golden and sound hollow when tapped on the bottom.
- Place on a wire rack to cool.