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.
- 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
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!
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Servings buns
Ingredients
- 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
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 | Potassium: 135mg | Fiber: 4g | Sugar: 1g | Vitamin A: 54IU | Calcium: 13mg | Iron: 1mg
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