WHOLE GRAIN BUNS October 6, 2015

WHOLE GRAIN BUNS – 5 dozen October 6, 2015
Over the past months I have been changing my bun recipe on page 41 of EAT MORE WHOLE GRAINS cookbook. I am now using spelt flour and a fermented product to help break down the phytic acid that is found in the bran of grains. (This is why we sometimes find bread hard to digest) I am always looking for ways to improve the nutrients in recipes so it is the same with the buns. That is why I now use honey instead of sugar.

Last night I had a call asking me for my spelt bun recipe, so this morning I decided to make a small batch and type it out. I know most people like to make a smaller batch when they try a new recipe. But they also like to have exact amounts of the ingredients and I had been working with the recipe these past months trying different amounts. Spelt flour is different from Red Spring Wheat flour and requires extra flour.

I figured I should also share these changes on my blog for those who get the posts.

For me the most important step in successful fluffy buns is letting them rise well. Keeping the dough and utensils warm but not too warm is also important. But as well letting the dough and buns rise well is also extremely important.

3 cups slightly warmed water
1 cup kefir or buttermilk
4 eggs
1/2 cup cooking oil
1/4 cup honey
1 tablespoon black strap molasses
2 teaspoon salt
2/3 cup crushed grain of your choice ( I often use Red River Cereal or oatmeal)
1/2 cup flax (crushed)
9 1/2 cup spelt flour
4 tablespoons quick rising yeast
5 cups unbleached flour

Put water, kefir, eggs, oil, honey, molasses, salt, crushed grain, flax and spelt flour into the mixing bowl. Mix these ingredients well with a dough hook or beaters, sprinkling the yeast over top. Knead in the 5 cups of unbleached flour gradually. Knead for 9 minutes with the dough hook. The dough will be tight and cling to itself; meaning the gluten has developed.

I use a Bosch Machine to mix dough & develop the gluten. That is one of the greatest things about owning a Bosch. We don’t have to let the dough rise in the bowl and punch it down before shaping the buns and putting them into pans. This saves time as well.

If you are not using a machine and mixing this bun dough by hand, you will let the bowl of dough rise to double in size and punch it down before shaping the buns.

In my EAT MORE WHOLE GRAINS cookbook I do have instructions for both methods of mixing the dough.
I just wanted to clarify this to my post reads.

knead in the 5 cups of unbleached flour gradually. Knead for 9 minutes with the dough hook. The dough will be tight and cling to itself; meaning the gluten has developed.


With buttered hands, shape into small balls the size of an egg. Place these on cookie sheets with space between each. I use the large cookie sheets and stagger them with 15 on a pan. If you have the smaller jelly roll size pan, place them 4 by 3 so you have 12 on a pan.

Place as many pans as you have shelves into the oven that is ever so slightly warmed. (but not turned on) The remaining pans can be placed on top of the stove with a towel over top. Let the buns rise well and you will have fluffy buns. The trays that didn’t get into the oven to pre-rise may take longer to rise, but often by the time you have baked the first trays, the warmth of the kitchen and stove will have made them rise sufficiently as well. Bake at 350 º F for 15 – 18 minutes or until nicely browned. Remove from oven and pans and allow to cool on a bread board or towel.

Enjoy these healthy buns with a bowl of homemade soup! Winnie