Bread buns
Ever since my sister thought me how to make this incredibly easy recipe, my perception of baking bread has changed completely. This is a fool proof recipe with just a few simple steps that reward you with the most amazing bread. These bread buns freeze very well and all they need is a quick defrosting in the microwave and they are ready to eat. This is a no knead recipe where you let the dough rise in the fridge overnight.
This is a basic recipe which you can vary in very many different ways. You can add mixed seeds (sunflower seeds, flax seeds, pumpkin seeds) or grated fruits and vegetables like apples, carrots, pumpkin or beetroot. In whatever way you decide to vary the fillings add them before you leave the dough to rise overnight.
A note on warming up: I usually go for 600W for 1min or 1000w for 30-40sec. If you’re warming up more than one at a time you’d have to leave them longer. If they feel completely soft when you take them out of the microwave they are done.
Makes 24 bread buns.
Ingredients
800g whole grain flour
200g white bread flour
7g dry yeast (1 sachet)
1 tsp salt
1 tbsp honey
1 tbsp olive oil
1l cold water
Method
In a large bowl add the two types of flour and the salt and mix well.
Add 1l of cold water in large bowl and add the yeast, honey and olive oil. Give it a good stir until the yeast dissolves.
3. Pour the wet ingredients in the bowl with the flour and mix well until you get a homogenous mixture. The consistency should feel firm, not wet and not dry as if you’d have to add more water. You feel that it’s either too dry or two wet you can adjust with water or flour respectively. This dough is very forgiving so it’s not a problem if you have to adjust during this step.
4. Cover the bowl with clingfilm and leave in the fridge to rise overnight.
5. The next morning the dough should have doubled in size. Heat your oven to 230C and line a baking tray with parchment paper. While the oven is heating start shaping the first batch of bread buns. I find it’s easiest to use two soup spoons to scoop and shape them.
6. Bake for 20min or until they are golden on the top. When you take them out of the oven they should have formed a firm crust. Let them cool completely on a cooling rack. Repeat baking until your dough is finished.
