We've got stormy weather in the Netherlands. The garbage bin just been emptied by our municipality was flying down the street and I just came on time to catch it. Yet I like a bit of stormy weather now and than, if I can stay inside besides the warm stove or start baking.
On Saturday mornings, I like to bake bread. I find it so nice to start kneading the dough with my fingers, it's relaxing to tackle the stiff dough until a smooth dough is formed. I also like to try out some new variations now and then and this week I made rye whole wheat buns.
Of course you can also make the buns with the bread machine, in that case follow the instructions of the device.
Recipe Rye whole wheat buns
- 290 ml lukewarm water
- 280 grams whole wheat flour
- 50 gram flour (+ extra for dusting)
- 115 gram rye flour (+ extra for dusting)
- 2 teaspoons salt
- 2 teaspoons granulated sugar
- 25 grams of butter, room temperature
- 1 teaspoon yeast
- 1 tablespoon oil
Preparation (12 buns)
- Mix the water with the sugar and yeast. Let stand for 5 minutes.
- After 5 minutes, there are small air bubbles generated at the surface (if that is not the case then the yeast is no longer good and you have to use a new package.)
- Mix in a bowl the whole wheat flour, plain flour, rye flour and salt.
- Cut the butter into cubes and mix together.
- Pour the yeast mixture slowly with the flours and stir with a wooden spoon until all the liquid is absorbed.
- Put the dough on a surface dusted with flour and continue kneading. The dough feels inflexible right now.
- Knead about 10 to 15 minutes until you have an elastic dough, form a ball.
- Grease a bowl with oil and place the dough herein.
- Turn the dough once and cover the bowl with plastic wrap.
- Allow the dough to double in about 90 minutes by volume. If necessary adjust the time, so that the dough has risen enough.
- Press the air out of the dough and divide into 12 equal pieces. Make buns of these pieces and put away under a towel for 20 minutes.
- They form into beautiful finished breads and place on a baking tray. Cover the buns with a tea towel and let tje, rise for 1 hour until doubled in size again.
- After 30 minutes of rising preheat the oven to 220 degrees Celsius.
- Using a sharp knife cut into the top of each bun and sprinkle with some rye flour on top.
- Put the bread into the oven for 15 to 20 minutes to bake. They are ready when you pick up a bun, tap the bottom and it sounds hollow.
- Allow to cool.