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Baking recipe · from the recipe book

Soft Spelt Oat Porridge Burger Buns

Tender, nutty spelt buns made moist with an oat porridge soaker and finished with a toasty rolled-oat crust.

Soft Spelt Oat Porridge Burger Buns

Ingredients

  • 1 lb500 gWhole spelt flour
  • ¾ cup100 gBread flour
  • 1 cup80 gOld-fashioned rolled oatsdivided: 60 g for the soaker, 20 g for topping
  • ⅔ cup150 gWaterjust boiled
  • 1 cup (240 ml)250 gWhole milkwarmed to about 100°F (38°C)
  • 2 large100 gEggsdivided: 1 for the dough, 1 beaten for the wash
  • 3 tbsp40 gUnsalted buttermelted and slightly cooled
  • 1½ tbsp30 gHoney
  • 1¾ tsp11 gSalt
  • 1 packet7 gInstant yeast

Steps

  1. Make the oat soaker first: stir 60 g of the oats into the just-boiled water in a large bowl and let stand 20 minutes, until thick and lukewarm. Keep the remaining 20 g of oats for topping.
  2. Whisk the warm milk, the honey, the melted butter and one of the eggs into the cooled oat soaker. Crack the second egg into a small bowl, beat it and refrigerate it for the wash.
  3. Add the spelt flour, bread flour, instant yeast and salt to the bowl and stir into a shaggy dough. The dough is about 67% hydration (counting the water in the milk and egg) and about 2% salt.
  4. Knead on a lightly floured surface 6 to 8 minutes, until smooth and slightly tacky; spelt tears if overworked, so stop once it holds together well.
  5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Divide the dough into 12 equal pieces of about 100 g. Shape each into a tight ball, set on a parchment-lined baking sheet 2 inches apart and flatten each to about 3½ inches wide.
  7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  8. Brush the buns with the beaten egg wash and sprinkle with the remaining 20 g of oats, pressing lightly so they stick.
  9. Bake 16 to 20 minutes, until deep golden and 190°F (88°C) in the center.
  10. Cool the buns on a rack at least 30 minutes before slicing in half for burgers.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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