I am lucky enough to live within walking distance to a wonderful organic sourdough bakery that provides us with delicious healthy bread, but they only have one type of bun, which is a white bun, and I try to avoid white flour as much as possible. When I lived up in Townsville I used to order these wholemeal sourdough seeded buns from my healthy bakery up there and they were so amazing I used to crave them! We made a tradition of ordering them every Sunday and having salad burgers for lunch. I miss them so much and am yet to find anything similar here in our new home.
I saw a video on Facebook for two-ingredient bread rolls that really surprised me! It used white self-raising flour and greek yogurt. Ever since I have been wanting to try it to see if it would work with vegan yogurt and wholemeal spelt flour. As I was making the bread rolls I was feeling very skeptical about it but in the end, I think they turned out pretty good! They are a little dense but most of my baking turns out dense for some reason so I am used to it by now. I think that might be because I get impatient with kneading the dough when its too sticky, I hate that feeling, so I end up adding more flour and then it becomes too dense.
To keep the recipe vegan, I decided to use a natural greek style of soy yogurt. It is the same yogurt I use in my flatbreads that I make fairly regularly in place of naan bread so I know it works. I am surprised by the huge variety of vegan yogurts at the supermarket right now, and I am pretty confident they would all work in this recipe. I have tried something similar with coconut yogurt before and it did work, but the taste was very off as you could taste the coconut. That is why I chose soy yogurt because it has a much milder taste and is more similar to greek yogurt. If you are not vegan, you can use greek yogurt and it will work just as well if not better. You can also sub whole-wheat flour or a mixture of white flour and something else. I had a friend that also tried with a gluten-free four blend at it also worked. Its a very versatile recipe and I can’t wait to try more variations with it (pretzels, cinnamon rolls, bagels etc)
The original recipe used self-raising flour. I am yet to find a wholemeal spelt self-raising flour but you can easily make your own self-raising flour by adding 1 1/2 tsp of baking powder for every 1 cup of flour. As I was attempting to recreate my favourite seeded buns from Townsville, I brushed some soy milk on the top of my buns and then sprinkled on as many seeds as I could.
The buns ended up quite small, but you can easily make them any size you want. They are perfect at this size for a nice little dinner roll to serve with soup, or to make toddler friendly mini burgers (which is what we did with them) but if you were wanting a larger bun for adult size burgers, definitely shape the buns to a bigger size!
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|Two-Ingredient Vegan Wholemeal Spelt Bread Rolls|| |
- 1½ cups wholemeal spelt flour
- 2 tsp baking powder
- 1 cup natural soy yogurt or plant-based yogurt of choice (use greek yogurt if not vegan)
- pinch salt
- Soy milk for brushing or milk of choice - you can use egg wash if not vegan (optional)
- Mixed seeds to top (optional)
- In a bowl, combine flour and baking powder and mix well to combine.
- Add yogurt and salt to the bowl and mix until it comes together to form a dough.
- Knead for 2-3 minutes to work the dough.
- Divide dough evenly into 6 balls. If you want larger buns, divided into 4, etc.
- Form little bun shapes with your hands and place them on a baking tray. I cut a little cross at the top of each bun with a knife.
- Brush with a little soy milk (or other plant milk) and sprinkle on mixed seeds if desired. I pressed my seeds into the buns a little to help them stick.
- Bake in the oven at 180 C for about 10 minutes.