Lunch Buns

What you Need

200 grams rye flakes

50 grams sunflower seeds

25 grams sesame seeds

100 grams whole meal flour

20 grams fresh yeast

500 ml cold water


450 grams plain flour

2 table spoons sugar

200 ml milk

40 grams fresh yeast

100 grams room temperature butter


This recipe requires patient and planning. The baking itself doesn't take much time, but to get the buns fluffy and not too dense, the yeast need to be allowed to do it's job.

The yeast need more time to get through the gluten in seeds and brown flour, so start prepping the day before.

This recipe gives you 15 large lunch buns.


What to do


  1. Mix the rye flakes, sunflower seeds, sesame seeds and whole meal flour in a bowl.
  2. whisk the fresh yeast with the water to you get a nice fluid mix.
  3. Add the water mix to the flour mix, cover with plastic and a tea towel and leave on the bench to rest for a minimum of 10 hours - not longer than 24 hours.

The baking day

  1. Add the mix from yesterday, the plain flour and the sugar in a large bowl.
  2. Whisk the fresh yeast with the milk as you did with the water yesterday, add to the bowl.
  3. Knead the dough. If you have a kitchen machine, you can use this, if not you're up for a proper work out. Do this until the dough get smooth, about 10-15 min by hand.
  4. The the dough is done, add the butter.
  5. Cut the butter into small pieces and continue to knead the dough, around 5 more minutes.
  6. Leave the dough under a tea towel to rest for 1 - 2 hours, the dough should double in size.

 

The Cooking

  1. After resting time, split the dough into 15 equally large pieces and roll them to nice round buns.
  2. Leave the buns on a baking tray - remember baking paper, and let the buns rest for another 1 hour.
  3. Set the oven to 180 degrees
  4. When the oven is heated, glaze the buns with some mixed egg and garnish with Poppy seeds (optional)
  5. Cook for 15-20 minutes


Let the buns rest for minimum 15 minutes. Enjoy!!



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