Vegan Garlic Dill Buns from Whole Spelt Flour

Name: Vegan Garlic Dill Buns
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 20 מנות
Cuisine: Vegan
Ingredients: 1 pot Terracotta clay pot 15 cm diameter; 500 g whole spelt flour; 180 ml light soy milk 3/4 cup; 250 g Tnuva soy cream with garlic and dill; 1 tsp fresh yeast 10 g; 2 tsp coconut sugar 20 g; 3 tbsp olive oil 30 ml; 2 cloves minced garlic; 1 handful chopped dill; 1 tsp salt 10 g; 1 tbsp olive oil; 1 tbsp Silan (date syrup); a little sesame seeds

You might not know this, but I absolutely love hosting festive meals at my home.

If you haven't been to one of my dinners yet, you should know they are the most fun and joyful occasions.

Partly because they are 100% vegan.

Partly because they are rich in whole grains, happy vegetables, legumes, and plenty of delicious ingredients.

Partly because I'm the host, and I'm a funny guy (especially after a few glasses of wine).

And also because the table is always rich, beautiful, and particularly aesthetic.

To start, I love serving a variety of healthy whole-grain breads that I bake myself.

My big "showstopper" is serving soft, vegan garlic dill buns baked inside a terracotta clay pot.

The buns have a wonderful aroma of garlic and dill, and it's so much fun to tear them by hand and spread a generous layer of vegan cheese on them—or even just eat them as they are.

If you want to bake these buns without the clay pot, it is definitely possible and even recommended. This way, you'll get wonderful rolls that you can take to school or work.

A little about vegan garlic dill buns

Let's start with the clay pot: ensure you are purchasing a clay pot that is unglazed and unpainted, as paints can release toxins at high temperatures. Terracotta pots are great for baking and don't break down in heat, but be careful not to bake above 180 degrees. The advantage of baking in clay, by the way, is the even heat distribution (just like they baked thousands of years ago).

Of course, you can bake the rolls without the pot; simply place them on a baking sheet spaced apart and bake for about 15 minutes.

I used whole spelt flour. You can substitute with white flour, but do not substitute with another whole flour like rye, which behaves completely differently.

To add flavor and moisture, I added Tnuva's garlic-dill flavored soy cream to the dough.

If you don't have it, you can use any vegan cream cheese you have available.

Nutritional Values:

One bun out of 20 contains:

126 kcal
4g protein
21g carbohydrates
3g fat (of which 0.75g is saturated fat)

Leftover spelt flour? How about a vegan apple galette?

Whole Spelt Garlic Dill Buns

Prep Time 2 hours

Cook Time 40 minutes

Serving size 20 buns

Ingredients

1 pot Terracotta clay pot 15 cm diameter
500 g whole spelt flour
180 ml light soy milk 3/4 cup
250 g Tnuva soy cream with garlic and dill
1 tsp fresh yeast 10 g
2 tsp coconut sugar 20 g
3 tbsp olive oil 30 ml
2 cloves minced garlic
1 handful chopped dill
1 tsp salt 10 g

For the topping

1 tbsp olive oil
1 tbsp Silan (date syrup)
a little sesame seeds

Instructions

In a deep bowl, mix all ingredients except the salt in the order written.
Knead for about 3 minutes and add the salt.
Knead for another 10 minutes. The dough should be sticky and moist.
Cover with a towel and set aside to rise for one hour.
After an hour, line a terracotta clay pot with baking paper.
Well-flour the work surface and place the dough on it.
Flour the dough well too. Note: do not knead the dough a second time.
Divide the dough into 20 equal pieces.
Using your hands, form balls and place them one by one inside the pot.
If you are not baking in a pot, place them on a baking sheet.
Let rise for a second time for about an hour (don't skip this step—it's important).
Preheat oven to medium heat (180 degrees).
Brush the buns with olive oil and Silan and sprinkle a little sesame on top.
Bake the pot for about 40 minutes (if baking without a pot, 15 minutes is enough).
Remove from oven and serve hot.