Rye whole wheat buns

Whole wheat-rye buns are easy to make and have a lot of flavors. Smear, while still warm, a delicious lump of butter on top (which will melt instantly). And top that with a slice of cheese. Really delicious!

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.

Top Tips

• You can program a bread baking machine to start the kneading and first rise when you are sleeping, you can make these buns on a Sunday morning. How delicious sounds that?
• Let the dough rest between the first and second rise. Therefore the dough will become even better and airier.
• When you brush the buns with melted butter before and after baking the top will stay soft and won't become crispy.
• Let the dough rise under a moist towel covered with plastic foil in a warm place. This way the dough will not dry.
• Yeast will work best when it's at the right temperature, make sure you use tepid water when kneading by hand or using a mixer. Otherwise, it will take longer for the yeast to start.

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Whole wheat rye buns

Author: Andréa

Prep Time 15 mins

Cook Time 20 mins

Rising time 2 hrs 10 mins

Total Time 2 hrs 45 mins

Dutch

5 of 1 vote

Voor 12 buns

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Whole wheat-rye buns are easy to make and have a lot of flavors. Smear, while still warm, a delicious lump of butter on top (which will melt instantly). And top that with a slice of cheese. Really delicious!

Equipment

• ▢
  A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C

Ingredients 

1x2x3x

• ▢ 290 ml water lukewarm
• ▢ 280 grams whole wheat flour
• ▢ 50 gram flour + extra for dusting
• ▢ 115 gram rye flour + extra for dusting
• ▢ 2 teaspoons salt
• ▢ 2 teaspoons sugar
• ▢ 25 grams butter room temperature
• ▢ 1 teaspoon yeast instant
• ▢ 1 tablespoon oil

Metric - US Customary

Instructions

• Mix the water with 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 them together.
• Pour the yeast mixture slowly with the flour 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 them away under a towel for 20 minutes.
• They form into beautifully finished bread and place it on a baking tray. Cover the buns with a tea towel and let them 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 cooling.

Notes

• You can program a bread baking machine to start the kneading and first rise when you are sleeping, you can make these buns on a Sunday morning. How delicious sounds that?
• Let the dough rest between the first and second rise. Therefore the dough will become even better and airier.
• When you brush the buns with melted butter before and after baking the top will stay soft and won't become crispy.
• Let the dough rise under a moist towel covered with plastic foil in a warm place. This way the dough will not dry.
• Yeast will work best when it's at the right temperature, make sure you use tepid water when kneading by hand or using a mixer. Otherwise, it will take longer for the yeast to start.

Nutrition

Calories: 159kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 405mg | Fiber: 4g | Sugar: 1g | Vitamin A: 54IU | Iron: 1mg

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