Whole grain wheat buns
20 servings
240 minutes
From a dietetics point of view, whole grain flour is many times healthier than regular finely ground white "Extra" flour: it preserves the germ and shell - the most valuable parts of the wheat grain in terms of fiber content. In terms of taste, such buns may not be as fluffy and airy, but they have some kind of captivating feeling of naturalness: the color of unbleached linen, with a dense crumb and elastic crust, they declare right from the doorway that this is not industrial bread, but the result of manual labor. And baking them is no more difficult than regular white donuts.
1
For rye starter, mix 60 grams of rye flour and 85 ml of water, leave at room temperature. On the second day, add the same amount of flour and water. On the third day, discard half, add 60 grams of flour and 60 ml of water; after ten hours, when the starter doubles, remove half and add another 60 grams of ingredients. Repeat everything the next day. On the fifth day, leave 5 grams of starter and add 20 grams of flour and water. When the starter has doubled and is about to fall, it can be used and fed at a 1:5 ratio. Keep in the refrigerator.
- Rye dry sourdough: 44 g
- Water: 650 ml
- Rye dry sourdough: 44 g
- Water: 650 ml
- Rye dry sourdough: 44 g
- Water: 650 ml
- Rye dry sourdough: 44 g
- Water: 650 ml
2
Add yeast and rye sourdough to the water, mix with a whisk, and let it sit for a couple of minutes. Add all the flour and salt. Knead in a mixer on medium speed for three minutes, pour in the oil, and mix for another four. Place the dough in an oiled bowl and cover with plastic wrap. After forty-five minutes, remove the wrap and let it sit for another hour and a half.
- Dry yeast: 4 g
- Rye dry sourdough: 44 g
- Water: 650 ml
- Wheat flour: 500 g
- Whole grain flour: 500 g
- Salt: 12 g
- Vegetable oil: 4 tablespoons
3
Place the dough on an oiled surface. Divide into 70-gram portions. Leave on the surface covered with film for ten minutes. Shape the rolls into balls. Place them in a deep baking tray, cover with film. Leave for an hour.
4
Preheat the oven to 210 degrees. Spray the rolls with water and sprinkle with salt. Bake for fifteen to twenty minutes.
- Coarse sea salt: 16 g
- Water: 650 ml