Dijon Thyme Spelt Buns
yes. just what this blog needed: more bread rolls/buns.
adapted from Betty Crocker’s Bread Machine book
makes 4 buns:
2/3 cup water
2 T Dijon mustard
1 T canola oil
2 cups light spelt flour [scoop & level]
4 T vital wheat gluten
1 T Sucanat
1/2 t fine sea salt
1/2 t dried thyme
1 1/4 t instant-rise or bread machine yeast
wash, for a shiny crust
in your stand mixer, combine all ingredients (remember to crumble thyme between your fingers). using the dough hook, knead for a few minutes, adding more flour (1 T at a time) if needed.
on a clean surface, finish kneading by hand. shape dough into a ball.
lightly oil large bowl, swirling resulting balled-up dough to coat. cover and let rise in a warm, draft-free place for 90 minutes or until doubled in size.
preheat oven to 375F. prepare 8×8 baking pan with non-stick cooking spray, or line baking sheet with parchment paper or Silpat.
punch dough down, divide into 4 equal pieces. shape into buns. lightly brush with wash.
bake for 20 minutes, or until the buns are golden on top and sound hollow when tapped on the bottom. remove from baking pan or sheet and place on a cooling rack. let cool completely before storing.
Shelby said,
July 13, 2008 at 2:59 pm
mmm I love dijon mustard, these sound amazing!
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Jackie said,
July 13, 2008 at 3:47 pm
Your bread creations always look so damn perfect.
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atxvegn said,
July 13, 2008 at 8:47 pm
Oh, yum, mustard bread! You are the best!
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Courtney said,
July 13, 2008 at 9:11 pm
I am not a fan of mustard but for some reason, these sound SO good to me right now…maybe you will unearth a mustard lover (well, liker) after all?!
Courtney
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Lisa said,
July 13, 2008 at 9:51 pm
Wow sounds like a winner – such a unique combination of flavors. I have all the ingredients too…
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Nick said,
July 14, 2008 at 1:51 am
I say keep the buns comin! You always come up with the most interesting roll recipes, none of which (it shames me to say) have I made yet. I will eventually, but bread is generally low on my list when compared to things like meat, fruit and peanut butter.
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vegan addict said,
July 14, 2008 at 5:20 am
i love buns.
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Celine said,
July 14, 2008 at 5:49 am
pervert! I mean uhm. good for you, Amy.
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shellyfish said,
July 14, 2008 at 2:36 pm
(laughing out loud from your last comment)
These sound so good, Celine! I love the idea of adding the Dijon!
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veganhomemade said,
July 14, 2008 at 5:02 pm
They sound nice and savory. Mmmmmmmm.
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mihl said,
July 14, 2008 at 5:36 pm
Must. Make. These.
Probably with some thymian gelee.
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Cassie said,
July 15, 2008 at 3:04 am
Nice flavor combo, Celine! I love mustard. Never thought to bake it into bread and like the sound of it. :)
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Mihl said,
July 15, 2008 at 4:55 pm
Ha. They are in the oven right now. I used half ww half whole rye flour and doubled the amount of thyme. Can’t wait to try one!
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Shelby said,
November 18, 2008 at 5:07 pm
Hey what is ther difference between instant-rise and active dry yeast? Can you replace one with the other? I really want these buns (ha) but I don’t know where to find the instant-rise.
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Celine said,
November 18, 2008 at 8:01 pm
active dry is a bit trickier, in the sense that a second rise is absolutely necessary, as opposed to not being so with instant-rise. and it’s best to use instant-rise [which is basically the same as quick-rise or bread machine yeast] in a bread machine.
so anyway…active dry yeast should work fine in these since they’re bread machine-free, but you’ll have to proof the yeast a bit by first bringing the liquid to lukewarm, adding the sweetener and yeast to it, letting it all sit for about 10 minutes until it foams up, and then start adding the rest.
makes sense? the quantity of yeast should remain the same. I’ve never had probs switching them up 1:1, really.
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