Fluffy white buns are ok sometimes 🙂
One can never get enough bread recipes. These buns is what I call a semi-ciabatta bun, because they are only created over a day, but yet also have fine holes. Knead the dough long enough get the for quite a fine structure with semi large holes :). It depends, of course, a little of the flour. I use fine organic spelt flour I have found in Lidl.
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RECIPE – Spelt wheat muffins/bread
INGREDIENTS
25 g yeast
1 1/2 tsp salt
30 g oil
4 DL water
600 – 650 g fine spelt flour (or alm. wheat)
APPROACH
- Mix water, oil, salt and yeast
- Pour the flour in and stir the dough in a mixer in my. 10 min (or knead and knead)
- The dough should not be too heavy, but also not paste too much
- Let dough raise the Bowl an hour (butter dish with oil if necessary before withdrawal)
- Take the dough out and shape buns/or put in bread form
- Let the dough balls to raise approximately 1 time with a dishtowel over (in bread form let it raise 2-3 hours)
- Turn on the oven at 220 ° c
- Buns Bake at 220 ° c for 15-30 min, for they will be a little light brown
- The bread bake 10 min at 220 ° c and temperature set than to 175 ° c and bake 15-20 my more
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