But I just baked shiny, round, fluffy, and juicy seed and kernel buns - and they are SO good!! You really can't bake buns without it getting juuuust a tad steamy, right?!
Recipe for buns with graham flour
SEE MY BUNS!
As the saying goes! ??
Haha, just kidding… But I’ve just baked shiny, round, fluffy, and juicy seed and grain buns – and they are SO good!! ????
You just really can’t bake buns without it becoming a liiiiitle bit suggestive, can you?!
You know, knead the buns thoroughly, tighten them up, hold the bun in your hand, shiny buns, etc., etc. ???
Anyway, here is the recipe! ??
Servings: pcs.
Buns with Graham Flour
But I just baked shiny, round, fluffy, and juicy seed and kernel buns - and they are SO good!! You really can't bake buns without it getting juuuust a tad steamy, right?!
Ingredients
- 50 gram Yeast
- 400 gram Milk
- 38 gram Sugar
- 1 pcs. Egg
- 150 gram Graham Flour
- 600 gram Wheat Flour can weigh up to 800 grams
- 9 gram Salt
- 45 gram Oil
- 100 gram Butter soft
- 250 gram Seeds and kernels I used 100 g sunflower seeds, 70 g flaxseeds, 10 g black sesame, 20 g sesame and 50 g pumpkin seeds
Instructions
- Warm milk and dissolve yeast in the milk.
- Add sugar, oil and egg.
- Add Graham flour.
- Stir.
- Add most of the flour and salt and run the machine for a couple of minutes.
- Add more flour if necessary.
- Add butter and knead the dough smooth and supple for 4-5 minutes.
- Add seeds and kernels and knead for 2-3 more minutes.
- Let rise to double size - about 45 minutes.
- Form buns and let rise for another 30 minutes.
- Brush with egg wash, optionally sprinkle with oats, and bake for about 13-15 minutes at 210 degrees Celsius (410 degrees Fahrenheit) conventional oven.
- Happy baking!!
- Hope you enjoy my recipes.