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  • Hamburger buns
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    By Andreas Viestad

    Hamburger buns

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    Dough made from spelt flour requires more water than dough made from plain flour. Spelt flour is able to absorb more water, so the dough may be fairly moist. It needs to rise for a long time.

    PREPARATION:

    • 1

      Dissolve the yeast in lukewarm water. Mix in the dry ingredients. Knead the dough for around ten minutes. You should not knead it for too long. Cover with a plastic lid and allow the dough to rise to double its size. Then knead the dough again for another couple of minutes.

    • 2

      Divide the dough into small pieces and roll them to form hamburger buns. Sprinkle with sesame seeds and allow the hamburger buns to rise for a further 30 mins.

    • 3

      Bake the buns for 15 mins at 390 Fahrenheit (200 Celsius).

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S11 E09 Bergen Food Renaissance and tagged , , . Bookmark the permalink.
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  • Dough made from spelt flour requires more water than dough made from plain flour. Spelt flour is able to absorb more water, so the dough may be fairly moist. It needs to rise for a long time.

    PREPARATION:

    • 1

      Dissolve the yeast in lukewarm water. Mix in the dry ingredients. Knead the dough for around ten minutes. You should not knead it for too long. Cover with a plastic lid and allow the dough to rise to double its size. Then knead the dough again for another couple of minutes.

    • 2

      Divide the dough into small pieces and roll them to form hamburger buns. Sprinkle with sesame seeds and allow the hamburger buns to rise for a further 30 mins.

    • 3

      Bake the buns for 15 mins at 390 Fahrenheit (200 Celsius).

    Print Friendly
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