Ingredients:

• 2.5 cups Hockley Valley Premium Light Spelt Flour
• 1/4 tsp turmeric
• 1/2 tsp sea salt
• 1 1/2 tsp yeast
• 1 1/4 cups warm water
• 1 tbsp. olive oil
• 2 tbsp. oat milk or your favorite plant milk
• 2 tsp poppy seeds

Instructions:

• Add the Hockley Valley Spelt Flour, sea salt, and turmeric to a large mixing bowl and mix until well combined.
• Make a well in the center and add the yeast, followed by the warm water.
• Let sit for 10 minutes. The yeast will become bloated and puffy.
• Add the olive oil to the pool of wet ingredients, then gently mix the wet ingredients together.
• Gradually bring in the dry ingredients from the sides until the mixture comes together into a ball of dough. Knead the dough for 2 minutes. It should have good elasticity and not stick to the side of the bowl.
• Cover with a clean kitchen towel and let rise for 2 hours or until doubled in size.
• Once doubled in size, punch the dough down and cover with the kitchen cloth again.
• Rest it in the fridge overnight or for 8 hours.
• After 8 hours, pull the dough from the fridge and let rest at room temperature for a half hour.
• Preheat the oven to 410F
• Divide the dough into 4 equal portions and roll each one into a ball.
• Space them out evenly on a baking sheet. Brush the tops with plant milk, then sprinkle poppy seeds on top.
• Let the buns rest for a half hour.
• Bake for 18 – 20 minutes. When you knock on the top of the buns they should sound hollow inside when done.

Yield: 4 large burger buns

Dairy Free & Egg Free