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Baking recipe · from the recipe book

Spelt Oat Porridge Burger Buns with Garlic Dill

Soft, tender spelt buns made moist with a cooked oat porridge, flecked with garlic, dill and parsley, and topped with toasty rolled oats.

Spelt Oat Porridge Burger Buns with Garlic Dill

Ingredients

  • 1 lb480 gWhole spelt flour
  • 1 cup120 gBread flour
  • 1¼ cups100 gOld-fashioned rolled oatsdivided: 80 g for porridge, 20 g for topping
  • 1½ cups350 gWaterdivided: 200 g for porridge, 150 g lukewarm for dough
  • ½ cup (120 ml)120 gButtermilk, low-fatat room temperature
  • 3 tbsp40 gOlive oildivided: 30 g for dough, 10 g for the bowl
  • 1½ tbsp30 gHoney
  • 5 cloves15 gGarlicminced
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 1¾ tsp11 gSalt
  • 1 packet7 gInstant yeast
  • 1 large50 gEggsbeaten, for egg wash

Steps

  1. Make the porridge: in a small saucepan, simmer the 80 g portion of oats with the 200 g portion of water, stirring, for 4–5 minutes until thick. Spread on a plate and cool to lukewarm, about 20 minutes.
  2. Meanwhile, warm the 30 g portion of olive oil with the garlic in a small pan over low heat for 1–2 minutes until fragrant but not browned; let cool.
  3. In a large bowl, whisk the spelt flour, bread flour, yeast and salt.
  4. Add the cooled oat porridge, the 150 g portion of lukewarm water, the buttermilk, the honey, the garlic oil, the parsley and the dill. Mix into a shaggy dough. This is about 58% hydration from the water alone (closer to 75% counting the buttermilk and porridge) and about 1.8% salt.
  5. Knead 8–10 minutes by hand, or 6 minutes in a mixer, until smooth and slightly tacky; spelt is delicate, so stop once it stretches thinly without tearing.
  6. Rub a clean bowl with the 10 g portion of olive oil, add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  7. Line two baking sheets with parchment. Divide the dough into 12 equal pieces (about 105 g each), shape into tight balls, then flatten each to about 3.5 inches wide.
  8. Cover and proof at about 75°F (24°C) for 40–45 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 375°F (190°C) during the proof.
  9. Brush the buns with the beaten egg and sprinkle with the 20 g portion of oats, pressing lightly so they stick.
  10. Bake 18–20 minutes, rotating the sheets halfway, until deep golden and the centers reach 190°F (88°C).
  11. Cool the buns on a rack for at least 30 minutes before slicing.

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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