いろいろなお豆で作るテンペ＆照り焼きテンペバーガーの作り方

To a large mixing bowl, add 3/4 cup (90 g) spelt flour (amount as original recipe is written // adjust if altering batch size), yeast, sugar and salt. Whisk to combine.

In a separate mixing bowl (or small saucepan over medium heat), microwave the almond milk, water, and olive oil until warm - about 110 - 120 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.

Add wet to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes, scraping sides as needed.

Add 1/4 cup (30 g) more spelt flour (amount as original recipe is written // adjust if altering batch size) and beat for another 2 minutes. Then add only enough remaining flour to make a soft dough (I used slightly less than the full 2 cups called for // amount as original recipe is written // adjust if altering batch size). Transfer to a lightly floured surface and knead until smooth and elastic (~1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes.

Divide the dough into 10-11 equal pieces (amount as original recipe is written // adjust if altering batch size), carefully shape into balls (handling as little as possible), and place in a greased 8x8-inch baking dish or round cake pan. Cover and let rise in a warm place (such as on top of the oven or in a sunny spot) until doubled in size - about 45 minutes - 1 hour. Then sprinkle with oats.

Preheat oven to 375 degrees F (190 C) . Once the rolls have doubled in size (see photo) bake for 18-20 minutes, or until fluffy and light golden brown. Carefully brush with olive oil for a shiny appearance (optional).

Let cool a few minutes, then serve as is or with vegan butter and jam of choice. Store leftovers covered at room temperature up to 3 days. See notes for freezing tips.

Equipment Needed

Spice Level:

Dietary