- 250 g (2 cups) whole wheat spelt flour
- 250 g (2 cups) plain (all-purpose) flour
- 75 g (½ cup) sesame seeds
- ½ teaspoon salt
- 14 g (½ oz) instant dried yeast (2 packets)
- 1 egg, beaten
- 200 ml (scant 1 cup) tepid milk
Preheat the oven to 180ºC (350ºF) for 5 minutes and then turn it off.
Sift the two flours into a bowl to aerate them, adding the spelt wholegrain bits left in the sieve after sifting. Keeping some sesame seeds aside for the topping, add all the rest of dry ingredients to the flour and mix well.
Reserving a little of the yolk to glaze the buns before baking, add the rest of the egg to the bowl. Use your hands to bring the ingredients together into a soft dough, adding the milk a little at a time (increase the milk if needed). Knead the dough in the bowl for about 5 minutes, or until the dough comes away from your hand. Cover the bowl with a clean, damp tea towel (dish towel) and place it in the warmed oven to rise for about 1 ½ hours.
When the dough has increased in size it’s time to start kneading. Turn the dough out onto a floured surface and pull and stretch a portion of the dough away from you and fold or punch it back into the middle. Turn the dough slightly and repeat this process until the dough is beautifully smooth. If you knead aggressively then 10 minutes should suffice. Meanwhile, preheat the oven to 180ºC (350ºF) and line a baking tray with lightly greased baking paper (parchment paper).
Divide the dough into 9–10 pieces and roll each one into a ball – about half the size of a tennis ball. Flatten them slightly and place them on the tray and add them straight into the hot oven. After 30 minutes the buns should look golden brown and sound hollow when tapped. Brush the tops with the reserved egg yolk and sprinkle over the reserved sesame seeds. Return to the oven for a further 10 minutes to finish baking.
About this recipe
"Sesame seeds always remind me of my homeland. We used to eat them as caramelized sesame snaps, inside fudge and on top of pretzels and bread buns.
It is worth bearing in mind when you make bread with yeast, it always tastes better on the day of baking, when it’s still slightly warm and fresh; as it will be considerably drier the following day. I have chosen to use instant dried yeast for these buns as you don’t have to mix it with milk or water first." -- Zuza Zak, author of Polska: New Polish Cooking
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