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.