Delicious graham buns with good fiber contentAfter baked mine Buns with healthy seeds 7 times in a row, due to the great success at home, I was now ready for a new variations of buns, and with a little higher dietary fiber content, even if they are outside rye.
The balls weigh about 70 g piece, and raises up to a good size.
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RECIPE – Graham buns, CA 15 pcs
INGREDIENTS
25 g yeast
1 1/2 -2 tsp salt
1 teaspoon sugar
25 g tasteless oil, I use Canola
300 g wholemeal flour
360 g wheat flour
3,5 DL lukewarm water
APPROACH
- Mix water, Salt, oil, sugar and yeast, I whip it right with a whisk
- Pour the flour
- The dough is touched with the dough hook and knead by hand
- I usually let the dough rise 30-60 minutes before I form the buns
- molds
- Put Poppy seeds / grains / seeds in a small bowl or plate
- Dip the balls one at a time in bowl of water and then in grains / seeds (I do it on the boat top and bottom)
- Ask the finished buns on silicone bageark or wax paper
- Let them raise snug in 30-60 min (possibly just makes the oven slightly snug, Off again and place the buns to rise there)
- Once the withdrawal is over
- Heat the oven to 225 ° C
- Bake at 225 ° C for about. 10 min, for they are light brown.
Superb recipe. I would recommend it.
My family loved them.