To the mill

Last weekend there were the Molendagen (Mill- days) when you can visit some of the most beautiful monumental mills in the Netherlands. We were touring and just stumbled upon this beautiful mill on the outskirts of our town. In which the little city I live in is great: we have at least three working mills in and around this city. 

The one that lies mid-town, grinds biological grown spelt that grows in a city nearby. So this is a very honest local product. And I just love the taste of spelt. 

The view of the surrounding hills was spectacular. We visited this mill and got a beautiful tour.

And then back home there were brown spelt-buns to be made of course!

Ingredients:
250 gr whole grain spelt flour
250 gr all purpose flour
8-10 gr dry yeast
20 gr butter
10 gr salt
275 ml milk

I just love the view of those two different kinds of flour in that bowl!

I let the yeast soak in a bit of the milk for 10 minutes, then I made a starter with the yeast and warm milk by mixing it in with most of the flour, I let it rise for 30 minutes, then mixed the rest of the flour, salt and softened butter and kneaded again. I let it rise till it doubled in proportion. Punched it flat, made buns and let them rise till they got 1 1/2 to 2 times bigger. Then I baked the buns in the oven at 230 C for about 30 minutes.

Bon appetite! Hope you had a lovely weekend as well!