No-Knead Spelt Cheese Buns
Servings: 8 large buns
Ingredients
- 660g (5½ cups) spelt flour (see note 1)
- 7g (2¼ tsp) dried yeast (see note 2)
- 2 tsp salt
- 500ml (2 cups) warm water
- 1 tbsp olive oil
- cheddar cheese (see note 3)
Instructions
- In a large bowl, or stand mixer bowl, add the flour, yeast and salt, and mix to combine.
- Combine the oil and water together, then pour into the dry ingredients.
- Thoroughly mix the ingredients together, but there's no need to overmix.
- Cover the bowl with clingfilm and place in the fridge overnight (see note 4).
- When ready to bake, pre-heat the oven to 250℃ (482℉).
- Pour the dough out onto a well-floured surface. Cover the dough with more flour.
- Pat into a loose rectangle shape. Using a pizza cutter, dough cutter or sharp knife, divide the dough into equal pieces.
- Add a little flour to your hands and gently fold the edges underneath to shape them roughly (see note 5).
- The dough is very sticky and hard to move. Either add a little more flour to your hands or use a dough scraper to pick them up.
- Place them on a lined baking tray, leaving space between each. Let the buns rest for a little bit, just until the oven is hot enough.
- Bake for around 15-17 minutes, depending on size, but as it is a very hot oven, keep a really close eye on them. Your buns should be very brown but not burned.
- Allow to cool for at least ten minutes before eating. Any left over can be frozen. Enjoy!
Notes
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
1. You can use all-purpose or even bread flour. Just use the same measurements as specified.
2. In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar for the purpose of making this particular bread.
3. I didn't measure my cheese. I just used enough grated cheese to give the tops a good coverage. You can find more information here.
4. While overnight is ideal, you can leave the dough in the fridge for at least eight hours.
You need to handle the dough carefully so as not to disturb the air bubbles that give the buns their light, fluffy middles. You do not knead it! 5. You don't need to do any shaping at all, and although you will need a little additional flour on your hands, try not to add any more to the dough. It's very sticky and meant to be.
You need to handle the dough carefully so as not to disturb the air bubbles that give the buns their light, fluffy middles. You do not knead it! 5. You don't need to do any shaping at all, and although you will need a little additional flour on your hands, try not to add any more to the dough. It's very sticky and meant to be.
