Multi Seed Rye-Wheat Buns

Multi Seed Rye-Wheat Buns | A Dutchie Baking

 

Rye: a fickle mistress! Not only because it hardly contains any gluten, but also because of its complex flavor.. I have never had a great relationship with rye. I remember that, when I was younger, my father would eat typical Frisian rye bread, think immensely dense loaves that are sticky to beat. I would try a bit every now and then and without exception, I would be heavily disappointed. Recently, though, I have re-discovered rye and allowed myself to create some positive rye memories to build on. Rye Swedish crispbread is absolutely delicious! Or any rye cracker for that matter. I have now found the a perfect rye and wheat bun recipe: mixing the two results in an amazing flavor and (I was quite surprised by this) a fluffy, soft bun. Have a go at it yourself and tell me what you think! 

Multi Seed Rye-Wheat Buns | A Dutchie Baking

Multi Seed Rye-Wheat Buns | A Dutchie Baking

 

These buns go great with some (raspberry) jam, but do try other combinations as well such as cream cheese with dill! Very Swedish..

Multi Seed Rye-Wheat Buns | A Dutchie Baking

 

Multi Seed Rye-Wheat Buns Recipe

Tools: baking tray, pastry brush

255     grams strong white bread flour
140     grams finely milled rye flour
8        grams salt
8        grams yeast
330    grams full-fat milk, lukewarm
45      grams light syrup or honey
20      grams sunflower oil + extra for greasing bowl
seed mix for topping (for example sunflower seeds, pumpkin seeds, sesame)

1. In a large bowl of a stand mixer, mix together the flours. Add salt on one side of the bowl, yeast on the other, then mix it into the flour mixture with a whisk. Add the syrup and sunflower oil. Start kneading with the dough hook, slowly add milk and knead for about 5 minutes on low-medium speed (speed 2 on a Kitchenaid mixer). The dough will stay somewhat sticky. Transfer to a greased bowl, cover with clingfilm or a damp tea towel and leave to proof for about 50-60 minutes or until doubled in size.

2. Preheat the oven to 250C/480F.

3. Once proofed, turn dough out onto a lightly floured working surface. Cut into 8 even pieces, about 95-100 grams a piece. Shape each piece into a bun by gathering the edges of the dough to the centre to make a ball. Turn the ball upside down, cup your hand over the dough and with gentle pressure, roll the ball of dough around and around until it forms a smooth ball. Place buns on a baking tray lined with baking parchment, a silpat mat or greased with butter. Brush the top of the buns with water, then sprinkle your seed mix on top. Leave to proof underneath a damp tea towel for 30 minutes.

4. Place in the oven, then immediately set the oven temperature back to 225C/440F. Bake for 15-18 minutes. Leave to cool on a wire rack.

 

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