tAdd Whole Grain Buns - recipes - Recipes
HTML git clone git://lumidify.org/recipes.git
DIR Log
DIR Files
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DIR README
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DIR commit 3d7bf33e0fc71e5ed2fa9f112e28af846b72dac6
DIR parent 76b6911e75232ce265dfe8995b4b1670c49feb89
HTML Author: lumidify <nobody@lumidify.org>
Date: Fri, 27 Mar 2020 16:57:16 +0100
Add Whole Grain Buns
Oh, and "whole wheat rye" doesn't make much sense, now does it?
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A .gitignore | 1 +
M baked_stuff.md | 33 +++++++++++++++++++++++++------
2 files changed, 28 insertions(+), 6 deletions(-)
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DIR diff --git a/.gitignore b/.gitignore
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+notes_tmp
DIR diff --git a/baked_stuff.md b/baked_stuff.md
t@@ -80,9 +80,9 @@ title:Baked Stuff
* Usually, these are made on top of "Backoblaten" (thin wafer papers for baking), but
I am not a huge fan of those
-#### Whole Wheat Rye Sourdough (Initial Creation)
+#### Whole Grain Rye Sourdough (Initial Creation)
- Ingredients
- + 500g whole wheat rye flour
+ + 500g whole grain rye flour
+ 500mL water
- Instructions
+ Mix 100g flour with 100mL lukewarm water
t@@ -95,19 +95,19 @@ title:Baked Stuff
* The sour/fermented smell is normal, but make sure that the dough doesn't turn green
or some other weird color because that means something went wrong
-#### Whole Wheat Rye Sourdough (With Sourdough Starter)
+#### Whole Grain Rye Sourdough (With Sourdough Starter)
- Ingredients
- + 250g whole wheat rye flour
+ + 250g whole grain rye flour
+ 250mL lukewarm water
+ Several tablespoons sourdough starter
- Instructions
+ Mix all ingredients well
+ Cover loosely with lid and leave to rest in a warm place for 12 hours
-#### Whole Wheat Rye Bread
+#### Whole Grain Rye Bread
- Ingredients
+ 500g sourdough
- + 500g whole wheat rye flour
+ + 500g whole grain rye flour
+ ~250mL lukewarm water
+ 2 tsp salt
- Instructions
t@@ -139,3 +139,24 @@ title:Baked Stuff
+ Bake for 50 minutes at 150 C
+ Remove from form and leave on grate in oven with oven door slightly open,
until it has cooled (this helps the other sides dry a bit)
+
+#### Whole Grain Buns (well, except for the potatoes...)
+- Ingredients
+ + 400g boiled, grated potatoes
+ + 300g whole wheat flour
+ + 300g whole grain shredded rye (or just more flour)
+ + 100g shredded flaxseed
+ + 700 mL lukewarm water
+ + 2 tsp salt
+ + 1 tsp yeast
+- Instructions
+ + Mix water and yeast and set aside
+ + Mix all other ingredients in a bowl
+ + When the yeast has dissolved in the water, add it to the bowl and mix/knead well
+ + Cover the bowl with a towel and let the dough rise for ~8 hours, pushing
+ it down occasionally (I just let it rise for most of the day or overnight)
+ + Form the dough into buns and set them on one or two greased baking trays
+ * Note that this dough is fairly sticky so it helps to always wet your hands
+ after forming a few buns
+ + Cover the trays with towels and let the buns rise for ~2 hours
+ + Bake the buns at 200 C for 30 minutes