Whole grain buns

Wheat buns with whole grain flour according to this recipe are not only tasty, healthy and aromatic, but also very beautiful. Delicate, evenly porous, fine-mesh crumb is hidden under the thinnest, soft crust, which we generously cover with a crispy sprinkle of sesame seeds, flax and poppy seeds. By the way, such buns retain their freshness for a long time, and they also tolerate freezing well, so they can be prepared for future use.

I propose to make the dough for whole grain buns in a safe way, that is, on fast-acting yeast. From this amount of ingredients, 9 mouth-watering round beauties weighing 80 grams each turn out, so if you need more, double the proportions. But then you will have to bake homemade whole-zeon flour buns in two passes, since no more than 9 pieces fit on one baking sheet.

Ingredients

• Whole wheat flour
• (300 grams)
• Wheat flour of the first grade (150 grams)
• Water(200 milliliters)
• Milk (100 milliliters)
• Butter (50 grams)
• Sugar (1 tablespoon)
• Cooking Salt (1 teaspoon)
• Fast acting yeast (1 teaspoon)
• Flax Seeds (2 tablespoons)
• Poppy seeds (1 tablespoon)
• White sesame(1 tablespoon)

Directions

1. To make these wonderful homemade buns, take whole grain and white wheat flour (suitable for both the highest and first-second grade), water, milk (any fat content), butter (I have 72% fat content), sugar, salt and fast-acting yeast. You can use absolutely any seeds as a crunchy sprinkle (I have poppy seeds, flax and white sesame seeds). It is not necessary to take fast-acting yeast (a heaped teaspoon is 5 grams). You can take the same amount of dry or 15 grams of fresh (pressed), then we first dissolve them in 100 ml of lukewarm water with a tablespoon of sugar and let stand for 10-15 minutes. When the frothy cap appears, the yeast is ready to work - add it to the flour.
2. Sift (preferably twice) two types of wheat flour into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. All grain flour, of course, passes through a fine sieve with difficulty, as well as rye.
3. Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
4. We make a hole in the flour mixture and pour lukewarm drinking water and milk into it.
5. First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough by hand. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Then add soft butter in parts (remove it from the refrigerator beforehand) and knead the dough.
6. You need to knead the dough for this bread for a rather long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, while very slightly sticky. Do not hammer the dough with flour, otherwise the finished buns will not turn out fluffy and puffy. We round the dough into a ball and put it in a bowl, which we grease with a tablespoon of vegetable oil (I did not indicate it in the ingredients) so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no buns.
7. This is what yeast dough looks like after 1 hour of fermentation. It has increased by 2-2.5 times exactly.
8. We knead it, round it, put it with the seam down and again in the heat for another 1 hour.
9. The dough will grow in volume three times, it will become very tender, right through and through with air bubbles.
10. Now the dough needs to be divided into pieces of the same size. To do this, sprinkle the work surface with wheat flour a little (its amount is not indicated in the ingredients) and divide the dough into 9 parts of the same size. I weighed the dough on a scale, it turned out 9 pieces of 90 grams each. Why is it so important that the buns are the same size? First of all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is also important - ready-made homemade whole grain buns will all be as if they were a selection.
11. Forming these buns is very simple and straightforward. Sprinkle a bit of dough with wheat flour so that it does not stick to your hands. Then, with the palm of our hand, beat the dough into a cake several times to remove excess air - there are no big pores in the finished buns.
12. Now we round off the workpiece - we pull the dough from the edges to the center, pressing with our fingers so that it does not crawl back.
13. We pinch the seam well so that the workpieces are not deformed during the proofing process.
14. Turn the dough ball over with the seam down and round the future buns. It's quite difficult for me to show the process without video, but I'll try to describe it. We squeeze the working palm, spreading our fingers, as if holding a large orange. We cover the workpiece with our palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we kind of bend the dough inward with 4 fingers, but without pressure.
15. Thus, we will roll up all 9 blanks for buns. They come out so neat and smooth.
16. Now let's make a crispy sprinkle. To do this, in a small bowl, simply mix the poppy, flax and sesame seeds.
17. We take one ball of dough, moisten it with water on top (not much, you can moisten it with your hand or from a spray bottle) and put it seam up in the sprinkling. Gently, but with effort, we press the dough ball so that the sprinkling sticks well to the workpiece. We do the same with the rest of the balls and sprinkles.
18. Transfer the balls to a baking sheet, which I advise you to cover with baking paper, seam down. Leave a decent distance between the pieces, as the dough will increase in volume very much. Cover the blanks with a film, which must be rubbed with flour so that the dough does not stick, and leave at 27-29 degrees for 35-40 minutes. Proofing time for hamburger buns depends not only on the strength of the yeast, but also on the temperature in the room.
19. This is how the blanks looked after 40 minutes - it's time to bake them. In advance (about 20 minutes), we did not forget to turn on the oven to warm up at 200 degrees.
20. We bake our homemade whole grain buns at 200 degrees for the first 10 minutes, after which we lower the temperature to 180 degrees and bake the products for another 25-30 minutes. Do not expect that the crust of the buns will be too ruddy - we did not grease them with anything. For a beautiful rosy tan, I simply moved the baking sheet to the bottom of the oven and browned them under the grill for the last 5 minutes. Due to this, not only a beautiful crust was formed, but the seeds also had time to roast - then they are even tastier and more aromatic.
21. Remove the finished buns and let them cool completely on a wire rack so that the lower part does not get wet from the condensation.
22. I cut the buns while still warm - the crumb does not crumble or stick at all. Such a delicate, uniformly porous, fine-mesh crumb is obtained from these lovely beauties. True, the seeds partially crumble, but this is normal.
23. The thinnest crust of these buns is practically absent. On their basis, you can prepare homemade burgers (which we did), simple sandwiches, serve them with first courses or spread with butter and eat for breakfast with a cup of tea or coffee.
24. Try it yourself making whole grain buns at home. I believe that the result will pleasantly surprise you!