Ingredients
1 teaspoon salt
1 1/2 cups warm water (110°F to 115°F)
1 package active dry yeast (1/4 oz. per package)
3 cups whole grain spelt (plus 1 cup if needed to yield 4 1/2 cups flour)
Step by step
Fasten the Grain Mill Accessory to a KitchenAid Stand Mixer. Grind enough whole spelt to yield 4 1/2 cups whole grain spelt flour.
In a KitchenAid Stand Mixer using the Flat Beater Accessory, dissolve yeast in warm water. Add 2 cups flour and salt. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Using the Dough Hook Accessory, knead dough until smooth and elastic, 4-5 minutes (dough will be sticky).Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Divide into 8 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.
Preheat oven to 425°F.
Cover buns and let rise until almost doubled, about 45 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.
Preparation Tip: You don’t need to press grain into the hopper with your hands or any utensil. The moving grind worm will feed the grain into the grinding burrs.