Best of the Grains Buns

St. Hildegard once said that spelt was the "best of the grains" and 10 centuries later, I tend to agree.  Spelt is not the variety of wheat that most customers buy as industrialization incentivizes farmers to grow durum and bread wheat .  Spelt flour, a whole grain, can be substituted for whole wheat flour.  It is higher in protein than common wheat and may be more easily tolerated.  I prefer the taste of spelt to wheat berries, and find that using 1/2 spelt and 1/2 wheat in my flour mill reduces that earthy taste I get with some wheat berries.

Cardamom Cinnamon Buns

(12 Servings)

Mix yeast, milk, eggs and vanilla in a small bowl or measuring cup.
1/2 cup nonfat milk
1 tablespoon instant dry yeast
2 eggs
1 teaspoon vanilla

In bowl of electric mixer, combine flours, sugar and salt.
1 1/4 cup spelt flour
1 cup whole wheat flour
1 cup all purpose flour
2 tablespoon 1 1/2 teaspoon sugar
1/2 teaspoon salt


With mixer running on low speed, cut in buttery spread.
16 tablespoon cold buttery spread, cut in small cubes
Drizzle in the milk mixture and mix till dough forms into a ball.
Turn onto a piece of plastic wrap and flatten into a 1 inch disk.  Refrigerate 6 hours.

Turn dough onto a floured surface.  Roll into a 12 X 16 inch rectangle.  With the short end facing you, brush the melted buttery spread onto the dough to within 1 inch of ends. 
3 tablespoon melted buttery spread
 
Combine sugars and spices.
2 tablespoon 1 1/2 teaspoon sugar
3 tablespoon brown sugar
1 tablespoon ground cardamom seeds
1 teaspoon cinnamon
Sprinkle onto buttered dough.

Brush the borders with egg wash.
1 egg
2 teaspoon water

Fold the dough in half and cut into 12 inch strips, perpendicular to the fold.

Lifting each strip, twist in opposite directions and form into circular buns.  Lay on parchment lined baking sheets, about 3 inches apart.  Cover and allow to rise at room temperature for 1 1/2 hours.

Bake at 400 F. for 22 minutes.

These buns are higher in fat and fiber with just a touch of added sugar.  One of those, combined with other proteins in a meal, will keep me full all morning or eliminate the need for a dessert after a dinner meal.