Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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Soft whole wheat poppy-seed buns (lemmy.world)

submitted 1 year ago* (last edited 1 year ago) by doodgelukkig to c/bready

14 comments fedilink hide all child comments

These taste best after they've cooled down for about ten minutes!

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[–] doodgelukkig 3 points 1 year ago (1 children)

Thank you! Really love these myself too :)

Soft whole wheat poppy-seed buns

Ingredients

• 250gr white flour
• 250gr whole wheat flour
• 10gr salt
• 10gr dry active yeast
• 50gr butter
• 25gr sugar
• 300ml whole milk

• Egg 
• 1 tbsp milk
• Sesame seeds/poppy seeds/whatever seeds



1. Mix all the ingredients, except the butter, and knead until smooth.
2. Add the butter little by little and knead until completely absorbed.
3. Form the dough into a tight ball and let it rest covered for 30 minutes.
4. Divide the dough into 12 pieces. Beat out all the air and shape into tight balls. Place all on a baking sheet with enough space between them to double in size. 
5. Leave to rise for 80 minutes in a damp place, or completely covered. Or about 40 minutes in a proofing oven at 40c.
6. Preheat the oven to 250c. 
7. Gently brush the top of the dough with the egg mixture. You can sprinkle seeds of your choice over this, such as sesame seeds or poppy seeds. 
8. Place the baking sheet in the oven on the bottom rack and lower the temperature to 230c. Bake for 12 minutes until golden brown. 
9. Let rest for at least 10 minutes. These taste best when they're still slightly warm.

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago) (1 children)

I'm home milling my wheat berries in a Vitamix and can't really sift out the bran. Should I autolyse the milled flour?

I'm thinking of making these for a 4th of July party for BBQ sandwiches.

Update 1: I tried this and they came out burnt on the bottom. I have a gas oven, so it may run hotter. I'd either lower the temperature in step 8 to 425°F (218°C) and/or not put the baking pans on the bottom.

Update #2: Ok, so I realized that I left my oven at 450°F (250°C) from step 6. I'll give this a go again tomorrow.

[–] doodgelukkig 1 points 1 year ago

Love that you tried my recipe! :D I haven't tried to autolyse the dough, but I think that'll work.

Sad to hear they burned on your first try :( Those kinds of things happen to me all the time too. I sometimes forget to set the timer, which often results in burned or under baked breads... Hopefully your second try works out better! I'm sure these will make great BBQ sandwiches. I used then for pulled pork buns once and those were delicious :)