Name: Fresh-Milled Spelt Potato Sandwich Buns
Yield: 8 buns
Ingredients: 300 g fresh-milled spelt flour; 200 g bread flour; 120 g plain cooked mashed potato, cooled; 220 g warm milk, hold back 20 g; 1 large egg (about 50 g); 25 g honey; 35 g softened butter; 9 g fine salt; 7 g instant yeast

Yield8 bunsActive time25–35 minRisingAbout 2 hrBaking16–23 min

Fresh-milled cue: Mill finely just before mixing. Rest the dough to hydrate bran, hold back the noted liquid, and judge rises by size and feel.

Ingredients

300 g fresh-milled spelt flour
200 g bread flour
120 g plain cooked mashed potato, cooled
220 g warm milk, hold back 20 g
1 large egg (about 50 g)
25 g honey
35 g softened butter
9 g fine salt
7 g instant yeast

Method

Mix flours, potato, 200 g milk, egg and honey; rest 20 minutes.
Add yeast, salt and butter. Knead on low 4–5 minutes. Add reserved milk only if firm.
Rise covered until 60% larger, 50–75 minutes at 75°F.
Divide into eight, shape rounds, flatten to 3½ inches on a lined tray.
Proof 35–50 minutes until puffy. Brush with egg wash if desired.
Bake at 375°F for 17–20 minutes to 195–200°F inside. Cool before slicing.