Feta Dill Spelt Hot Dog Buns

Steps

1. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast and salt.
2. In another bowl, whisk the warm milk, lukewarm water, honey, three quarters of the beaten egg and 30 g of the olive oil; cover the remaining quarter of the egg and refrigerate it for the egg wash.
3. Pour the milk mixture into the spelt and bread flour mixture and stir into a shaggy dough. This is about 64% hydration counting the milk and water, and about 1.1% salt, with the feta adding more saltiness.
4. Turn the dough onto a clean, lightly oiled counter and knead 6 to 8 minutes until smooth and slightly tacky; spelt is delicate, so stop once it is supple.
5. Flatten the dough, scatter the feta and dill over it, and fold and knead 1 to 2 minutes until evenly spread.
6. Grease a clean bowl with the remaining 5 g of olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line a baking sheet with parchment. Divide the dough into 12 equal pieces (about 98 g each), shape each into a 6-inch log, and set them about 1/2 inch apart so they bake into soft sides.
8. Cover and proof at about 75°F (24°C) for 35 to 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
9. Brush the buns with the reserved beaten egg.
10. Bake 18 to 22 minutes, until golden and the center reaches 190°F (88°C).
11. Cool the buns on a rack for at least 20 minutes before slicing along the top.