Soft Spelt Buns in a Baking Tray

These juicy spelt buns are a great alternative to regular wheat bread, with a mild nutty flavor and a light, soft texture. The combination of fine and coarsely ground spelt gives the buns both structure and nutrition, while crème fraîche and a bit of honey add extra moisture and a balanced taste. Perfect for breakfast, lunch boxes, or as a side to soups and salads. These are buns you'll want to bake again and again.

• 600 g spelt flour
• 400 g coarsely ground spelt, fine
• 1 packet dry yeast
• 1 tbsp honey
• 2 tsp salt
• 4.5 dl lukewarm water
• 1.5 dl crème fraîche
• 0.5 dl rapeseed oil

1. Place the flour, dry yeast, and salt in a stand mixer.
2. Warm the water, honey, and crème fraîche until lukewarm (body temperature) and add this to the stand mixer along with the oil.
3. Knead until you have a soft and smooth dough, about 6 minutes (spelt tolerates shorter kneading than wheat).
4. Cover the bowl and let the dough rise for 45 minutes, until approximately doubled in size.
5. Divide the dough into 15 equal pieces. Gently roll into round buns and place them in a small baking tray lined with parchment paper. Sprinkle a little flour on top.
6. Let the buns proof for an additional 20–30 minutes.
7. Bake in the middle of the oven at 225 °C for 15–17 minutes, until golden and cooked through.
8. Cool on a wire rack, preferably with a kitchen towel over them for an extra soft crust.

• The dough should be soft but not sticky; adjust with a little flour or water if necessary.
• Spelt darkens faster than wheat, so keep an eye on them in the last few minutes.