Light brown spheres with kamut

 Delicious soft balls with wheat flour and kamut flour. With only kamut flour I think the sandwiches become a bit more compact. That's why I mixed the kamut flour with American all-purpose flour.

Light brown buns with kamut (12 pieces)

Dough:

250 grams of American all-purpose flour

250 grams of kamut flour / khorasan flour whole grain

7 grams of instant yeast

9 grams of salt

15 grams of honey

45 grams of soft unsalted butter

350 grams of whole milk, 20 - 25 ° C

Further:

sunflower oil to grease hands and bowl

white poppy seeds (or other seeds) - optional

soft unsalted butter

Kneading dough in a stand mixer / spiral kneader: Put all ingredients for the dough in the bowl and knead with the kneading hook for ± 15 minutes to a smooth dough. The dough is well kneaded if you can pull a skin from it.

Kneading dough in a bread maker: Put all ingredients for the dough in the tray and knead in ± 15 minutes to a smooth dough. The dough is well kneaded if you can pull a skin from it. Continue to follow the recipe below from the 1st rise. You can also use the dough program (= kneading + 1st rising). Then follow the recipe below from shaping.

Kneading dough by hand: Put all ingredients for the dough in a bowl and mix together. Pour the mixture at the workplace and knead in ± 25 minutes into a supple dough. The dough is well kneaded if you can pull a skin from it.

1st rise: Shape the dough into a ball and place the dough ball in a bowl lightly greased with sunflower oil. Turn once so that all sides of the dough are covered with a little oil. Cover the bowl with a shower cap or plastic wrap and let the dough double in volume at room temperature in ± 60 minutes.

Shaping: Deposit the dough at the workplace, press out the air and divide it into 12 equal pieces (± 75 grams) with a dough cutter. Firmly round the pieces of dough and place them on a baking tray covered with parchment paper with a few centimeters apart. If necessary, spray them with water and sprinkle with white poppy seeds (or other seeds). Cover the dough balls with plastic wrap or bubble wrap.

2nd rise: Let the balls almost double in volume in ± 60 minutes. The dough is good if you press it with a finger, the print remains visible for a while and then slowly springs back.

Preheating the oven: Preheat the oven to 220 ° C (top / bottom heat) or 200 ° C (hot air).

Baking: Bake the balls for 10 - 12 minutes until done and golden brown. Brush them with soft butter immediately after baking. Let them cool on a wire rack. Freezing is fine.