Spiced Spelt Bun Recipe at MyDish

Spiced Spelt Bun

3 stars based on 2 reviews Rate this Recipe

Method

  • 1 Put all of "dough" ingedients in a bread machine on the dough cycle, adding the milk slowly to ensure the consistancy is adequate for the bread machine to work
  • 2 Spelt flour takes time to absorb liquids so add the milk as the bread machine is working.
  • 3 When the dough cycle has finished tip out the dough onto a surface or board and fold in the fruit
  • 4 Knock back and kneed
  • 5 Put the mixture in a greased baking tin, I prefer to use a ring mould as it cooks more evenly (You can make individual small buns as an alternative )
  • 6 Cover and place in warm area (airing cupboard, low heat oven) to rise for about an hour.
  • 7 Place in prewarmed oven at 200c cook for about 20 minutes, checking that it is brown but not burnt (less cook time for small buns)
  • 8 Allow to cool, on a wire tray
  • 9 Slice and eat warm with/without butter
  • 10 You can then reheat slices in microwave for 15 seconds or eat cold

    • Tips

    • I cook by instinct, and watch the process carefully, if you have never cooked with Spelt before, its like using coarse wholemeal wheat, and I use it because wheat gives me stomach problems. For this type of cooking use the basic Waitrose own label spelt flour.
      I like to try the recipe with different dried fruits, especially cherries, dates and crystalised ginger. Its all about personal preference
      Substitute Splenda to make it low sugar (refer to the pack for substitution rates)

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    Ingredients

    •  
    • THE DOUGH
    • 300 ml Semi skimmed milk
    • 500g Spelt flour
    • 1 egg
    • touch Ascorbic Acid (vitimin C)
    • 50g brown sugar
    • touch salt
    • 60g Butter
    • 3-5 tsp mixed spices and cinnamon
    • sachet easy bake yeast
    •  
    • THE FRUIT
    • 100g mixed chopped peel
    • 500g mixed dried fruit (of choice)

    By Views 2348  Added Mon Sep 28 2009


    This is gloriously aromatic comfort food, it's both a bun and a cake.

     

    I have a wheat interlorance and would watch my friends enjoying hot cross buns, which I couldn't eat. I think it's that distinctive smell of cinnamon and spices that gets the tastse buds excited. So I looked at the ingredients on the hot cross bun p Read More