Friday, December 05, 2014

spelt hot dog buns

dough for spelt hot dog buns

Since I found my favourite vegan sausages some months ago - from Swedish brand Anamma, who makes great, healthy and tasty vegan products - I've been known to succumb to the easy way out when it's time for dinner - sausage in a hot dog bun, mustard, ketchup and grated carrots.

But I really don't like the nastiness that's supermarket white bread hot dog buns with its useless sugar content (really...). So I decided to bake my own buns. And instead of wheat flour I used spelt only, for a healthier more satisfying meal. (This is by the way apparently a GI-bread, which doesn't interest me, but obviously some care.)

Here's the recipe. It makes for 40 hot dog buns and they are well worth the effort to make!


Healthy home made hot dog buns

6 dl almond or oats milk
50 g yeast
1 tsp salt
8 tbsp rapeseed oil
2 tbs treacle
ca 15 dl spelt flour 

Pour the milk in a pot and warm until finger warm. Add the oil. Blend the yeast with salt and a bit of the warm milk/oil in a mixer bowl until dissolved.

Add the rest of the ingredients and the spelt flour and let the machine do the work for about 5 minutes until the dough unstick from the bowl. Remember that the amount of flour is approximate, the dough should be neither sticky or dry. Let the dough prove under a cloth in room temperature for 30 minutes. 

Put the dough on a floured bread board and knead it. Cut the dough into 40 pieces. Shape the pieces into 15 cm long hot dog buns. Put them on baking sheets with oven paper. Let them prove for another 30 minutes. And heat the oven to 200C.

Bake in the middle of oven for about 10 minutes until they're a nice colour and baked through. remember that spelt flour doesn't need as much time in the oven as regular flour so keep a close eye on them.

Let them cool on a rack before you enjoy a few or freeze them all.

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