My daughter loves to take “sandwiches” to school using buns that Grandma makes.  The problem in the past is that Grandma only bakes with white or whole wheat flour.  The buns that she makes are absolutely wonderful, but not a good idea for a child that can’t have wheat!!  Again, rather than fighting the situation, I asked Grandma if she wanted to bake with her grandaughter!!  What Grandma doesn’t like baking with little ones?  I supplied the flour and Grandma supplied the well loved standard recipe and the results were outstanding!!

Spelt buns

The buns were tasty, but somewhat less fluffy than their whole wheat counterparts.  If I had made them I would say that it was the fault of the baker, but Grandma has been using this recipe for probably 50 odd years and she’s got experience on her side!!

Here’s the modified recipe for those who want to try this at home!

2 Hour Buns

3 cups warm water

1/2 cup sugar

1 tsp salt

6 tblsp oil

2 tblsp Fermipan Yeast

2 eggs

7 – 9 cups of organic spelt flour

Mix the first 5 ingredients and then add the eggs.  Add flour and mix until smooth.  Pat with oil.  Let rise 15 minutes.  Punch down, let rise again for 15 minutes.  Make into buns and let rise til light (about 20 minutes).  Bake at 400F for 8 – 15 minutes on cookie sheet with sides.  Remove from sheet and cool.