Nothing beats a weekend morning with the scent of freshly baked bread and newly brewed coffee. But when it comes to baking I’m very lazy and I don’t really want to knead a dough. Actually, I prefer doughs that I don’t have to put my hands in at all.
More than once I've opened the oven to find that my buns have turned out as one large flat bread. So obviously, baking bread isn’t my strongest area in the kitchen (it might be because I can't follow a recipe). However, after having baked these buns at least 15 times – I've found the measurements that work every time. I've even reached the point where I've started experimenting with adding nut, seeds and dried fruit.
Since you make the dough in the evening and only need 15 minutes in the morning to bake them, the buns are perfect as a weekend breakfast with jam, cheese, nutella or as I prefer "pålægs-chokolade" (a thin piece of chocolate that we put on bread in Denmark). Furthermore, the buns are perfect for burgers or on the go sandwiches.
Makes: About 16 buns
9 dl cold water
15 g fresh yeast
½ tbsp salt
2 tbsp olive oil
Juice of ½ a small lemon
1 kg of whole spelt flour
Pour the water into a large mixing bowl (ideally one with a lid)
Add the yeast and stir until it is completely dissolved in the water
Add the salt, oil, and lemon juice and stir this in
Finally add the flour a bit at a time – in the end the dough should be thick and sticky but you should be able to mix in all the flour with a wooden spoon (It’s the perfect arm workout unless you’re lucky and have a Kitchen Aid mixer or something alike)
Now cover the dough with a lid or a clean cloth and place it in the fridge
Leave the dough to rise overnight or for at least 10 hours
When you’re ready to bake the buns, turn the oven to 220°Celcius fan
Use a spoon to place the dough on a baking sheet covered with baking paper. Keep a good distance between the buns since they will rise slightly during the baking time. The dough makes roughly 16 buns.
Bake the buns for about 15 minutes.
Tip: You can freeze the buns and just heat them in the oven before serving at a later time. Otherwise you can just bake the buns needed and leave the rest of the dough in the fridge - this way you can get freshly baked buns days in a row. The dough will last a couple of days in the fridge.