Recipe for buns with lentil flour
Buns with oatmeal and lentil flour – delicious, healthy, and a bit different!
You’ve probably tried using lentils in a soup or stew, but have you also tried baking with lentil flour? The flour is made from ground red lentils and adds a boost of good fibers and proteins to your baked goods.
The buns are great for breakfast or as an accompaniment to, for example, a soup.
Ingredients
- 25 gram Yeast
- 306 gram Buttermilk
- 18 gram Salt
- 12.5 gram Sugar
- 42 gram Oil
- 400 gram Wheat Flour Possibly 500 grams
- 35 gram Oatmeal can be omitted
- 55 gram Lentil Flour can be omitted
Instructions
- Crumble the yeast in a large mixing bowl or dough bowl.
- Add buttermilk, sugar, and salt.
- Stir the mixture with a hand whisk until the yeast is dissolved.
- Add oil, oats, and lentil flour and mix everything well.
- Gradually add wheat flour and knead until you have a smooth and flexible dough.
- Place a damp tea towel (or use a shower cap) over the bowl.
- Let the dough rise for two hours.
- Form the dough into approximately 10 buns and place them on a baking sheet lined with baking paper.
- Let them rise for about 30 minutes.
- Bake the buns for about 10 minutes in a preheated oven at 210 degrees Celsius (410 degrees Fahrenheit) (fan oven).
- Let the finished buns cool on a wire rack.
Notes
If you do not like oats and lentil flour, omit them and instead use a slightly larger amount of wheat flour.