Here’s a horay for me, because this is the first time I’ll write a recipe with american measurements.
(on the picture served with Wilmersburger vegan cheese – classic)
1,5 cup whole wheat spelt flour
2,5 cup spelt flour
2 tsp sugar
1 tsp salt
1 package dried yeast
1,5 cup haselnut milk
0,5 cup haselnut in little pieces
I use my kitchenaid for this:
Throw the first 5 ingredients together, and put one 1.
Warm your almond milk (lukewarm).
Add to the dry ingredients. Put your mixer on 2.
When everything is mixed, knead for 1 minute more.
Add the haselnuts and knead again for 1 minute more.
Rise for 1 hour.
Divide in 12 pieces and shape in buns.
Rise for 1/2 hour.
Bake in 10 tot 15 minutes at 425°F (200°C).