Wholemeal Buns can be hard and dense if the dough is not kneaded properly, hydration is too low or there is too much of wholemeal flour in relation to bread flour. Even for flours I have experienced differences in absorption level for the same time of flour bought at different times from the same shop. So during the kneading process we have to feel the dough and make changes to the amount of flour and water accordingly.
My aim had been to make soft wholemeal buns which remain soft for a few days. I did not add any bread improver nor softener in my breads and buns. So the challenge was to make breads and buns that stay soften for many days. This recipe yielded buns which stay soft till 4th to 5th day. I usually keep my buns after the second day in the freezer. I will take them out about 1-2 hours before eating. I did not steam them but just let them return to room temperature.
Ingredients:
- 315 g bread flour
- 125 g wholemeal flour
- 25g sugar
- 3 g salt
- 6 g instant yeast
- 120 g whipping cream + 120 g warm water
- 1 egg at room temperature
- 40 g melted butter
- Put the flours, sugar, salt and yeast into the mixing bowl.
- Add the whipping cream, warm milk, egg and melted butter to the mixing bowl. It is good practice to break the egg first into a smaller bowl before adding it to the mixing bowl to avoid adding eggs which are not fresh or rotten to it.
- Knead the ingredients into a smooth dough. This will take about 20 minutes or slightly more.
- Grease a bowl with oil.
- Remove the dough from the mixing bowl and put it into the greased bowl. Cover the bowl with a cling wrap.
- Leave the dough to proof until it doubles in size.
- Once it has doubled in size, remove the dough from the bowl onto a slightly floured table-top.
- Knead it manually for about 5 minutes.
- Roll it into a big round dough. Cut the dough into four segments and then cut the segments into 3. This is a simple way to get 12 pieces of smaller dough.
- Or, if you prefer each dough to be exactly of the same size you can weigh the dough and divide it into 12 pieces of dough.
- Shape each piece into a round dough and place it onto a cupcake liner. Place the liner onto a baking tray. Repeat till all the dough has been shaped.
- Cover the dough balls with a cling wrap or wet towel and let the dough balls double in size.
- Pre-heat oven to 170 degree Celsius.
- Once the dough balls have doubled in size, bake them in the oven for about 20-25 minutes.
- Remove the pan from the oven.
- Remove the buns immediately onto a cooling metal rack.
- Enjoy. Great with butter and jam.