Spelt burger buns (egg free)

2. October 2021

These burger buns are super fluffy and at the same time are stable enough, to hold the patty really good. They contain only spelt flour (20% of it as whole spelt flour) and are egg free.

Veganise

This recipe can be made vegan very easy. As it already does not contain eggs, you only need to use a vegan butter and a plant based milk to have it completely vegan. Ready!

From now on you will always bake your own burger buns!

Video

There is a video regarding this recipe as Instagram-Reel.

 Time schedule

 Day before

07:00h Prepare flour custard

08:00h Place flour custard in the fridge

17:00h Feed Lievito Madre

20:00h Knead main dough

22:00h Place dough in the fridge

 Baking day

08:00h Shape buns

11:00h Bake buns (ready for lunch)

Spelt burger buns (egg free)

These burger buns are super fluffy and at the same time are stable enough, to hold the patty really good. They contain only spelt flour (20% of it as whole spelt flour) and are egg free.
Working time1 hr
Waiting time5 hrs 30 mins
Total time6 hrs 30 mins
Ergibt: 13 buns à 90g

Ingredients

Flour custard 

  • 18 g whole spelt flour
  • 54 g water

Lievito Madre

  • 70 g white spelt flour
  • 28 g water
  • 70 g lievito madre starter

Main dough

  • flour custard
  • Lievito Madre
  • 102 g whole spelt flour
  • 360 g white spelt flour
  • 340 g milk
  • 120 g butter
  • 30 g sugar
  • 6 g fresh yeast
  • 12 g salt

Instructions

Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Lievito Madre

  • Mix Lievito Madre starter with water and add flour. Knead into a ball and place in a clean glas.
  • Let proof about 3 hours at 28°C. The Lievito Madre should be active and have doubled in size.

Main dough

  • Knead all ingredients together until you can do a window pane test. When kneading spelt it helps to make some pauses in between kneading ("interval kneading").

Bulk fermentation

  • The bulk fermentation starts with 2 hours at 23°C. The dough should have started to grow but not have doubled yet.
  • Then place the dough in the fridge over night. The next day the dough should have more than doubled in size.

Shape & Final fermentation

  • Place the dough on the working surface and divide in pieces.
  • Take every portion and shape into a round ball. Place on a baking tray lined with a baking paper and let proof for around 3 hours at 23°C. I like to cover them or place them in the oven (the oven must be off) so that they don't dry out.
  • After this time the buns must have doubled in size.

Bake

  • Brush the buns with milk and sprinkle some sesame seeds.
  • Bake 15-20 Minutes at 220°C (circulating air).

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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