Granary Bread Buns
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
- Ingredients
- 2 cups Bread flour
- 2 cups malted Granary flour
- 1 tsp salt
- 1 tsp sugar
- ¼ oz active dry yeast
- ⅔ cup warm milk
- 1 egg (beaten)
- 1 Tbsp olive oil
- ⅜ cup warm water
- To finish
- 1 egg (beaten)
- rolled oats
Preparation
Kitchen utensils
1 Kitchen twine, 1 Pot mit Deckel, 1 Cherry pitter, 1 Teaspoon, 1 Small bowl, 1 Wooden spoon, 2 Small pots, 1 Bowl, 1 Hand mixer, 1 Non-stick pan, 1 Tablespoon, 1 Slotted spatula, 1 Whisk, 1 Tea strainer, 1 Tea filter bag, 1 Cutting board, 1 Aluminum foil
Preparation steps
1.
Mix together the flours and salt together in a mixing bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the milk, egg, oil and enough water to form a soft, wet dough.
2.
Turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put the dough into a lightly oiled bowl and cover with a damp tea towel or lightly oiled cling film. Leave to rise in a warm place for 1-2 hours until doubled in size.
3.
Divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking trays. Place the rolls onto the trays and cover loosely with oiled cling film. Leave to rise in a warm place for 30-40 minutes until doubled in size.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6.
5.
Brush the tops with beaten egg and sprinkle with rolled oats. Bake for 15-20 mins until golden brown and well risen. Cool on a wire rack.
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