If you love home baked bread you will love these easy to make light and airy buns.
It is not essential but I find a weigh scales to measure the dry ingredients is a far more accurate way to bake and will deliver much more consistent results.
You will just need a handful of simple ingredients set out in the recipe below to make these wholemeal rye buns.
The dough is mixed in a stand mixer but don't be put off by that, you can make the dough by hand and give yourself a workout.
The buns are made with a combination of all purpose flour, rye flour and wholemeal flour. The added white flour gives the bread a light and fluffy texture. If you wish to keep it all wholemeal and rye just swap out the white flour.
The topping on the buns gives extra flavour and texture, try what is suggested in the recipe or make up your own, otherwise stick to plain top buns.
These buns are perfect to serve with nice hot soup, split them in half and place a burger topped with salad and dressings, enjoy with a main meal, lather with your favourite sweet jam or spread for a sweet treat.
Store buns in an airtight container for 3-4 days at room temperature or place in the freezer for up to 3 months. Remove buns from the freezer and defrost at room temperature for a few hours. Reheat in the oven to freshen them up before serving.
EQUIPMENT: weigh scales, standard mixer with dough hook or large mixing bowl, baking sheet tray, cooling rack
PREHEAT OVEN 180 DEGREES CELSIUS OR 350 DEGREES FAHRENHEIT WHILE THE BUNS ARE RISING AT LEAST 15 MINUTES BEFORE THEY ARE DUE TO BE BAKED
INGREDIENTS
140g or 1 cup plus 1 tablespoon plain all purpose flour
100g or 1/2 cup plus 1 tablespoon rye flour
100g or 1/2 cup plus 1 tablespoon wholemeal or whole wheat bakers flour ** See Note
15g or 1 1/2 teaspoon raw sugar
37g or 3 tablespoons light tasting oil
4g or 3/4 teaspoon salt
250ml or 1 cup lukewarm or tepid filtered water approximately
**NOTE Wholemeal bakers flour is lighter than stone ground wholemeal flour it retains the bran and the germ making it light and airy where as the stoneground is broken down making the flour more dense.
METHOD
* In a standard mixer bowl add all the dry ingredients and mix to combine.
*Place the bowl in the mixer stand, attach the dough hook and lower into the bowl.
*Turn speed onto low and while it is mixing add the oil and then add the water a small amount at a time until the ingredients come together to form a dough.
*Note you may not need all the water the recipe asks for or you may need more. It largely depends on what flour mix you are using so add water slowly a little at a time.
*Continue kneading on low speed until the dough has formed, then increase the speed setting to 2 and continue kneading for 7 minutes. By this time the dough should be soft and no longer sticking to the sides of the bowl.
*Remove the dough to a lightly floured surface and form a ball. Transfer the dough to a lightly oiled bowl.
*Cover the bowl with plastic wrap and let the dough rest and rise in a warm, draft-free place for approximately 60 minutes or until doubled in size, depending on the room temperature.
*Once the dough has risen, punch it down to release the air bubbles. Divide the dough into equal portions and shape each portion into a ball. The recipe makes approximately 8 buns. To obtain same size buns weight each portion between 70-80 grams.
*Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each bun.
*Cover the buns with a dry tea towel and allow them to rise for another 30-40 minutes or until almost double in size.
PREHEAT OVEN 180 DEGREES CELSIUS OR 350 DEGREES FAHRENHEIT WHILE THE BUNS ARE RISING AT LEAST 15 MINUTES BEFORE THEY ARE DUE TO BE BAKED
*Before you place the buns in the oven for baking brush the tops gently with a little water or plant milk mixed with a little molasses and sprinkle on the desired topping for added flavour and texture. Toppings may include sesame seeds, poppy seeds, rolled oats, pumpkin seeds, sunflower seeds, salt flakes or any combination is nice.
*Place the baking sheet with the buns in the oven and bake for at 20-25 minutes or until the buns are golden brown.
*Transfer baked buns to a wire cooling rack.
*Enjoy these wholemeal rye buns with your favourite toppings or spreads.
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