This is a lovely little bread with plenty of flavor. Make them extra small and they are perfect to have for example, at an Easter buffet or dinner. Serve with something filling, like Susanne’s walnut toppings or spread with white beans and garlic.
About 18 pc
5 cup lukewarm water
1 tablespoon oil
1 teaspoon salt
1 tablespoon bread spices ( ground cumin , fennel, anise )
1/2 cup pumpkin seeds
1 cups whole grain spelt flour
3- 3 1/2 cups fine spelt flour
Mix the yeast with the water. Pour in oil, bread spices, salt , pumpkin seeds and whole wheat flour in. Then stir in a little of the fine spelt flour at a time. The dough should go together and start loosening a bit from the bowls edges but still be quite loose. Let rise under a cloth for about 1 hour.
Push down the dough from the sides of the bowl and process it gently with a wooden fork or spoon, hold it softly. With the help of a spoon (or two) take up pieces of dough big enough for bread buns and place on a oven tray. It can be a bit difficult because the dough is “tough” , you may need to use your hands. Sprinkle a little flour over them and place over a towel. Then let rise for about 10-15 minutes. The buns will not look like buns , but that’s the way they should be.
Bake in the oven at 480 °F for about 10-15 minutes, or until golden .
Tip! Just when you insert the buns in the oven , toss about 1/4 cup water on the oven bottom and close the door quickly. This produces a little steam in the oven that gives the bread a lovely color and flavor.