I have a special relationship with buns with butter. By special, I mean I would almost go so far as to call it a love affair. Wheat buns with a half-melted layer of toothpaste are at least one definition of love, and just as it is said with men, the way to my heart is also through the stomach. At least if it is in the form of wheat buns. Then I actually do not mind that I am in charge of the production
Sourdough divider
These wheat buns with sourdough are a new candidate for the title of the blog’s best recipe for buns. They are cool, crisp and soft at the same time, and then they taste absolutely amazing. The acid from the sourdough suits the deep taste of øland wheat hammering well, and I have already baked them several times. Just because: Mhhhh!
My sourdough buns have otherwise long taken first place with me, while Daniel’s favourite is still my cold-raised breakfast buns with hazelnuts. I have only served the wheat buns to friends so far, so I just have to do a rematch one day and see if Mr Coognan does not also think that these buns deserve a place in the top three! I’m actually pretty sure he agrees with that.
Play with the Mixer:
You could probably call the second door in the “Porridge Pig-Advent-calendar”… that is, if an Advent calendar can be published on a Thursday, and have such a long, convoluted and complex name. I continue to work on the naming. In the meantime, you can conveniently eat your fill-in freshly baked buns with wheat flour. In any case, they are not convoluted, but rather easy and quick to knead together, if only you know how to handle a sourdough. If not, then you can find my thorough guide here.
Ingredients
Wheat Buns
600 ml of water
100 g sourdough mix
Possibly. 1 small ball of yeast ((the size of a blueberry))
1 teaspoon honey
300 g stone ground wheat flour ((or ordinary wheat flour))
350 g coarsely sifted øland wheat flour
1 large tablespoon of sea salt

Instructions
Dough
- Put water, sourdough, yeast and honey in the bowl of your mixer and stir until everything is dissolved.
- Add the flour to the liquid a little at a time, add salt and stir on low speed until the dough is free of lumps.
- When the dough is free of lumps, turn the machine up on medium / high speed and stir for approx. 5 min. Let the dough stand for 10 min, then finish stirring at high speed until the dough releases the sides of the bowl and can pass the gluten test. This takes 8-12 min.
- The gluten test consists of rinsing your hands with water, taking a piece of dough between two fingers and stretching it. If the dough can be stretched out paper-thin, it is stirred until finished, if not, stir a little longer and do the test again! The dough is meant to be thin.
- Rinse a tea towel with water and twist it well so that it does not drip but is moist. Put it over the bowl with the dough and put it on the kitchen table or in the fridge overnight. My experience is that the buns stay better juicy the days after baking if you raise them cold. In case of cold rising, however, the dough must remain on the kitchen table for a few hours before it is put in the fridge. The dough can also be taken out of the fridge and put on the kitchen table for one to two hours before baking and “waking up” in the morning, but this is not necessary if the ball dough has stood for 2-4 hours and risen a little before it came to cool. .
Baking
- Turn the oven to 250 degrees hot air and leave a baking tray in there and get hot. Alternatively, you can use a baking sheet to give the buns the optimal conditions to rise nicely. I link to the baking steel in the notes.
- Sprinkle flour on the kitchen table, turn the dough scraper into the flour and pour the dough out of the bowl using a dough scraper.
- Cut one bun out of the dough at a time, taking care not to destroy air bubbles along the way. Fold the ball dough over each other from both sides and place the bun with the folds down on a piece of baking paper.
- Continue the procedure until you have filled the baking paper with buns.
- Take the hot baking tray out of the oven and carefully pull the baking paper with the buns onto it.
- Put the plate in the oven and bake the buns for 10 min, after which you turn down to 200 degrees hot air and bake them for another 10-15 min.
- When you take the buns out of the oven, they should be dark and golden. They are better if they get a little color as it makes them crispier on the outside and more moist on the inside.
- Cool your buns on a rack before eating.