whole_grain_buns.md - recipes - Recipes
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whole_grain_buns.md (1494B)
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1 #### Whole Grain Buns
2 (well, except for the potatoes...)
3
4 Images:
5 [Whole](#whole_grain_buns.jpg)
6 [Cut](#cut.jpg)
7
8 - Ingredients
9 + 400g boiled, grated potatoes
10 + 300g whole wheat flour
11 + 300g whole grain shredded rye (or just more flour)
12 + 100g shredded flaxseed
13 + 400-500 mL lukewarm water
14 + 2 tsp salt
15 + 1 tsp yeast
16 - Instructions
17 + Mix water and yeast and set aside
18 + Mix all other ingredients in a bowl
19 + When the yeast has dissolved in the water, add it to the bowl and mix/knead well
20 + Cover the bowl with a towel and let the dough rise for ~8 hours, pushing
21 it down occasionally (I just let it rise for most of the day or overnight)
22 + Form the dough into buns (~15) and set them on one or two greased baking trays
23 * Note that this dough is fairly sticky so it helps to always wet your hands
24 after forming a few buns
25 + Cover the trays with towels and let the buns rise for ~2 hours
26 + Bake the buns at 200 C for 30 minutes
27 + Notes
28 * This can also be put into a bread baking form and baked like regular bread.
29 * I originally made these buns with 700 mL of water, but when I made them again
30 and let the dough rise overnight, they because quite soft even with only
31 500 mL. Just start with under 500 mL of water (much less if you boil your
32 potatoes instead of pressure-cooking them), and then work your way up until
33 the dough doesn't seem to be too wet.