Multigrain buns with oatmeal and wheat flour. Here is a recipe for delicious muffins that can be baked in a few hours.
Here’s a simple recipe for buns with grains and oatmeal. They are based on a mixer, but can also be baked without. It just takes a little muller to stir the dough well together. It is well glued, so it is clearly easiest with the machine. They are baked on yeast without sourdough so they are ready after a few hours. The dough should rise for 1-1.5 hours and otherwise just bake in a very hot oven for a short time. I always put a deep frying pan in the oven, which I put water in. Then it gives off steam and the buns get the most delicious crispy surface. If you own baking steel, this is also ingenious to bake on, as they then get a huge amount of heat from below. However, you can also just heat a baking tray well. It’s all in the recipe below. Hope you get some delicious core buns baked.
INGREDIENTS
50 g yeast
600 ml water (cold-lukewarm)
2 tsp. sugar
2 tsp. salt
2 tbsp. olive oil
100 g oatmeal
50 g pumpkin seeds
50 g of flaxseed
50 sunflower seeds
550 g wheat flour
a little oatmeal as a sprinkle
HERE’S HOW YOU DO IT
- Mix water and yeast in a bowl.
- Add sugar, salt and olive oil.
- Add oatmeal and kernels and stir.
- Add flour. Stir the dough in a mixer until the dough releases the edges. It usually takes 7-8 minutes.
- Leave the dough to rise with cling film and a tea towel over the bowl. The film ensures that the tea towel does not absorb all the moisture from the dough. Let the dough rise for 60 minutes. Once the dough has risen for about half an hour, turn the oven to 250 degrees (or 275 if your oven can go that high up). Insert a deep baking tray at the bottom of the oven, and in the middle of the oven, insert a regular baking tray or a baking sheet if you have one (a regular baking tray also works just fine).
- When the dough has risen and the oven (including the baking trays) is well warmed, pour the dough out onto a floured table. Use a spatula to divide the dough into 16-18 pieces, which are placed on two pieces of baking paper. If the dough sticks to the spatula, you can continuously dip your spatula in a little water.
- Sprinkle with oatmeal.
- Turn the oven down to 220 degrees. Carefully pass one piece of baking paper with buns onto the top of your baking sheets from the oven, which is now very hot. Put the buns in the middle of the oven. Pour a few dl of water into the bottom baking tray. It creates steam and helps to give the buns a crispy surface.
- Bake the buns at 220 degrees for 5-8 minutes until they are raised well inside the oven and have gained a little bit of color. Then take out the baking tray with the water. Turn up to 250 degrees and bake the buns for another 5 minutes until they are well golden.
- Let the buns cool on a rack.
Ideas for your buns
You can easily get other kinds of grains and nuts in your buns than just the ones I have chosen here. So just do not omit flaxseed for example. – and use extra sunflower seeds instead. You can also get grated squash or carrot in the buns, it really tastes great too. Maybe add a little extra flour though, as the cracked vegetables may well give off a little extra liquid to the dough. One last thing: do you have a leftover natural yoghurt, skyr or similar – which you can add to the dough here. Again, just pour a little extra flour in then.
Other quick buns like these core buns
- Flaxseed buns are also really good to bake with steam.
- Buns with oatmeal – really also my go to, I bake them so often
- Coarse buns. Here, the finished dough is turned into oatmeal and kernels, and then there is plenty of whole grains in the buns so they saturate well.
- If you are looking for a gluten-free alternative, try these gluten-free buns, which taste like classic birthday buns with cardamom.
