MULTIGRAIN BUNS
Delicious with a meal or to make a sandwich, these light and tasty rolls have a super nutty flavor.-Josie Drzewicki, Spirit River, Alberta
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar, salt, caraway, vinegar and 2 cups all-purpose flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. , Punch dough down. Shape into 18 round balls; roll each into a 4-1/2 in. circle. Place on grease baking sheets. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20 minutes or until golden brown. Remove from pans.
Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
More about "multigrain buns rolls with spelt rye kamut sorghum barley vegan recipes"
MULTIGRAIN ROLLS RECIPE | KING ARTHUR BAKING
Web Instructions Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and then knead all of the ingredients …
From kingarthurbaking.com
4.9/5 (20)Calories 290 per servingTotal Time 3 hrs 50 mins
From kingarthurbaking.com
4.9/5 (20)Calories 290 per servingTotal Time 3 hrs 50 mins
- Mix and then knead all of the ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a soft, smooth dough; adjust its consistency with additional flour or water as needed., Cover the dough, and allow it to rise for 60 to 90 minutes, or until it's somewhat puffy though not necessarily doubled in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., Divide the dough into 8 equal pieces, and round each piece into a smooth ball., Lightly grease a 9" round pan — we like our stoneware bun pan — and space the rolls evenly in the pan., Cover the pan, and allow the rolls to rise until they're crowded against one another and quite puffy, about 60 to 90 minutes., Towards the end of the rising time, preheat the oven to 350°F., Bake the rolls for 28 to 30 minutes, until they're golden brown on top and the edge of the center roll springs back lightly when you touch it.
- A digital thermometer inserted into the middle of the center roll should register at least 190°F., Remove the rolls from the oven, and brush with melted butter, if desired., After a couple of minutes, turn the rolls out of the pan onto a rack to cool., Store well-wrapped at room temperature for several days; freeze for longer storage.
7-INGREDIENT VEGAN SPELT ROLLS | MINIMALIST BAKER …
Web Nov 20, 2016 Instructions. To a large mixing bowl, add 3/4 cup (90 g) spelt flour (amount as original recipe is written // adjust if altering batch size), …
From minimalistbaker.com
4.8/5 (55)Total Time 2 hrsCategory SideCalories 149 per serving
From minimalistbaker.com
4.8/5 (55)Total Time 2 hrsCategory SideCalories 149 per serving
- To a large mixing bowl, add 3/4 cup (90 g) spelt flour (amount as original recipe is written // adjust if altering batch size), yeast, sugar and salt. Whisk to combine.
- In a separate mixing bowl (or small saucepan over medium heat), microwave the almond milk, water, and olive oil until warm - about 110 - 120 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
- Add wet to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes, scraping sides as needed.
- Add 1/4 cup (30 g) more spelt flour (amount as original recipe is written // adjust if altering batch size) and beat for another 2 minutes. Then add only enough remaining flour to make a soft dough (I used slightly less than the full 2 cups called for // amount as original recipe is written // adjust if altering batch size). Transfer to a lightly floured surface and knead until smooth and elastic (~1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes.
MULTIGRAIN BUNS /ROLLS WITH SPELT RYE KAMUT …
Web Jan 26, 2013 Steps: In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy. Add the flours, salt, wheat gluten …
From veganricha.com
Servings 8Total Time 2 hrs 40 minsCategory BreadCalories 136 per serving
From veganricha.com
Servings 8Total Time 2 hrs 40 minsCategory BreadCalories 136 per serving
10 BEST KAMUT GRAIN RECIPES | YUMMLY
Web May 23, 2023 The Best Kamut Grain Recipes on Yummly | Kamut Grain Bowl With Roasted Chicken And Curry Sauce, Spring Lamb Stew, Warm Sweet Potato And Kamut Salad With Salmon And Walnuts ... barley …
From yummly.com
From yummly.com
PIN ON FOOD | EVERYTHING - PINTEREST
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca
From pinterest.ca
SPELT HAMBURGER BUNS {OR MAKE THEM WITH EINKORN}
Web Aug 28, 2016 Instructions. In a bowl of a stand up mixer, whisk together 2 cups of flour with 1.5 teaspoon dry yeast and 1 teaspoon salt. In a blender, combine water, potato, …
From beetsandbones.com
From beetsandbones.com
MULTIGRAIN BUNS /ROLLS WITH SPELT RYE KAMUT SORGHUM BARLEY.
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
PIN ON BREAD - PINTEREST
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca
From pinterest.ca
BREAD - MULTI-GRAIN ROLLS - SPELT, BARLEY, KAMUT, RYE, AND WHEAT
Web Coat the surface of a large terracotta bread pans with rolled oats or corn meal, and place the prepared dough pieces on top of the coating in evenly spaced rows. Baking Place the …
From all-creatures.org
From all-creatures.org
MULTIGRAIN BUNS ROLLS WITH SPELT RYE KAMUT SORGHUM …
Web Steps: In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy. (To make sugar free, add a Tablespoon of bread flour to the water.
From tfrecipes.com
From tfrecipes.com
SPELT KAMUT SOURDOUGH | BEETS & BONES
Web Jun 24, 2015 Mix 50g all-purpose spelt flour, 50g water and 1-2 tablespoons of active sourdough starter, cover with an air tight lid or plastic, and keep at room temperature for …
From beetsandbones.com
From beetsandbones.com
BEST HOMEMADE MULTI-GRAIN BUNS RECIPES | FOOD NETWORK CANADA
Web Feb 4, 2022 Step 1. In a small bowl combine the warm milk and sugar and stir to blend. Add the yeast and stir. Let stand for about 5 minutes until it foams. This ensures the …
From foodnetwork.ca
From foodnetwork.ca
MULTIGRAIN BUNS /ROLLS WITH SPELT RYE KAMUT SORGHUM …
Web Apr 6, 2020 - Multigrain Buns / rolls with Spelt Rye Kamut Sorghum Barley. vegan burger buns or dinner rolls. soy-free recipe
From pinterest.co.uk
From pinterest.co.uk
MULTIGRAIN BUNS /ROLLS WITH SPELT RYE KAMUT SORGHUM …
Web Mar 24, 2013 - Multigrain Buns / rolls with Spelt Rye Kamut Sorghum Barley. vegan burger buns or dinner rolls. soy-free recipe
From pinterest.ca
From pinterest.ca
WHOLE GRAIN KAMUT & SPELT BREAD - ANITA'S ORGANIC MILL
Web Mar 11, 2021 In a large bowl, mix together all the ingredients except for the sunflower seeds. Start kneading the dough either by hand or by mixer until it feels elastic, clean …
From anitasorganic.com
From anitasorganic.com
NANA’S (UTTERLY FABULOUS) MULTI-GRAIN ROLLS - FOOD DAY CANADA
Web In a bowl combine canola oil, sugar, salt and boiling water. Mix until sugar has dissolved. Then add tepid water, 1 cup (250 mL) whole wheat flour and 1 cup (250 mL) multigrain …
From fooddaycanada.ca
From fooddaycanada.ca
MULTIGRAIN BUNS /ROLLS WITH SPELT RYE KAMUT SORGHUM …
Web Aug 20, 2014 - Multigrain Buns / rolls with Spelt Rye Kamut Sorghum Barley. vegan burger buns or dinner rolls. soy-free recipe
From pinterest.de
From pinterest.de
PIN ON BAKING - PINTEREST
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.fr
From pinterest.fr
VEGAN BREAD RECIPES | VEGAN RICHA
Web Vegan bread recipes , Sandwich loafs, Dinner rolls, Burger buns, baked yeast breads, Multigrain breads, lentil breads, flat breads, Naan, Pita, Grain and Seed Breads and …
From veganricha.com
From veganricha.com
PIN ON YUMMERS - PINTEREST
Web When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com.au
From pinterest.com.au
26 NUTTY, TASTY, AND FILLING RECIPES WITH WHOLE GRAINS - SERIOUS …
Web May 17, 2023 33 Nutty, Tasty, and Filling Recipes With Whole Grains. Our favorite ways to cook with barley, quinoa, rye, and other whole grains. Whole grains have been lauded …
From seriouseats.com
From seriouseats.com
You'll also love