Spelt And Muesli Morning Buns
Hello friends! I’m sneaking in with a baking project for your weekend. A baking project that you might also consider meal planning for your week (because who doesn’t want a warm muesli muffin every morning of the week) . A baking project that could keep you indoors in the air conditioning for the hottest part of the afternoon and make your house smell like bread and success.
This recipe is a true mashup. It’s muesli meets pull-apart bread. It’s breakfast meets afternoon snack. It’s time to soften the butter and preheat the oven – this is a good one!
Despite this bread being packed to the gills with dried fruit, oats, and nuts – it’s really not too sweet at all. The sweetness comes from the fruit itself and isn’t overpowered by refined sugars. These muffins feels more like a hearty and wholesome breakfast bite. If your brain is like mine we might call it… Practically a Salad.
Ingredients:
For the Spelt Dough
- 1 cup warm room temperature water
- 1/3 cup flax seeds
- 2 1/2 teaspoon instant yeast
- 2 cups all-purpose flour, plus more for kneading
- 2 1/2 cups spelt flour
- 1 large egg, at room temperature
- 1/4 cup lightly packed light brown sugar
- 1 1/2 teaspoons sea salt
- 3 tablespoons olive oil
For the Muesli Filling
- 1/3 cup dried cranberries
- 1/3 cup diced pitted dates
- 1/3 cup sunflower seeds
- 1/2 cup coarsely chopped pecans
- 2 tablespoons sesame seeds
- 1 green apple, peeled and diced
- 2 large eggs
- 3 tablespoons honey
- 1/2 cup old-fashioned oats
For the Egg Wash
- 1 large egg
- A splash of water
- A pinch of salt