Coarse buns have almost become a tradition to eat every single weekend. Where we start the day with freshly baked, healthy dumplings because both the time and the profits are for it. Unlike everyday life, where we rarely get freshly baked buns. I always bake a large portion, and freeze the whole bath oil down so we can enjoy home-baked buns for a few weeks. They also taste quite excellent if taken from the freezer and warmed before eating.
SUGGESTIONS
In this recipe for muffins, just use milk. They are so simple to bake, but if you still have a shot of yoghurt, Laban or whatever you have left, which will soon be thrown out, then it really tastes great to use in your ball dough. In that case, replace some of the water in the recipe with yoghurt.
It does not matter that the product has been open a few days too long, and has become sour when it is just to be used in a ball dough for coarse buns. I had a break raspberry yogurt that I put in the ball dough the other day so it didn’t go to waste. It is actually my grandmother who taught me this housewife advice, and I remember as a child how I wondered that fruit-flavored yogurt could come in a ball dough, but it can, and one cannot taste the fruit flavor. With this, a housewife’s advice is passed on to if you need to bake dumplings or other baked goods in general.
HOMEMADE WHOLEMEAL BUNS WITH WHOLE GRAINS
I use both oatmeal and whole wheat flour in my muffins. It’s not too much I add, because I do not want them to become heavy and durable. Instead, the buns should be light and soft inside. Which I think has succeeded, with this bun recipe. If you want the coarse buns even softer, you can add a little olive oil, but this is not necessary.
The type of whole grain flour that I most often use for my whole grain buns is graham flour. This is because wheat flour, where germ and shell parts are still preserved. It is also in this that the fibers sit, and which, incidentally, also gives flavor to the baked goods. In addition to graham flour, spelled flour, stone-ground wheat flour, whole wheat flour or a larger amount of oatmeal can also be used.
RAISE THE PROCEDURE FOR COARSE BUNS
It’s actually rare that I take time for how long my baked goods rise. Of course, I kind of keep an eye on how much time has passed, but it’s more the look of the ball dough that I try to keep in focus. The ball dough must rise nicely, and in addition to the aspect of time, this also depends on the activity of yeast cells and the temperature in the room. It is therefore important that the yeast cells are added a little honey or sugar, which causes them to produce CO2. Which is exactly what makes the coarse buns rise nicely.
After the first leavening, I shape the dough into 12 suitable coarse buns, which I place on a baking sheet with baking paper for further leavening. Here I go after letting the buns rise to double size, which gives an airy and flavorful coarse bun.
RESTAURANT BANKING:
Admittedly, it takes time and effort to bake homemade muffins, but I certainly think it’s worth the time. There is nothing as cozy as a warm, home-baked bun with butter, cheese, jam or homemade nutella, and then of course a cup of coffee. My kids often drink a cup of hot cocoa with whipped cream when we eat pastries on the weekends on the weekends.
INGREDIENTS
25 g yeast
5 dl lukewarm water
1 tsp. liquid honey
100 g wholemeal wheat flour (eg graham flour, spelled flour øland wheat flour etc.)
100 g oatmeal, finely rolled
1 tsp. salt
450 g wheat flour
yogurt natural, beaten egg or water for brushing
PREP:
- Dissolve yeast and liquid honey in water
- Add oatmeal and wholemeal flour and stir the porridge well, and let stand and rest for a few minutes
- Add salt and wheat flour a little at a time and knead the dough well
- Knead the ball dough on the mixer at medium speed for 5-10min. However, the ball dough can also be kneaded in the hands, but it is important that no additional wheat flour is added, even if the dough is slightly sticky.
- Let the dough rise warmly and covered for approx. 60-90min
- Shape the buns and place them on a baking sheet lined with parchment paper
- Let the buns rise under a cloth for approx. 30min
- Brush the buns with eg natural yoghurt or beaten egg
- Bake the buns in the oven at 200 degrees hot air for approx. 10-15min or until the buns are thoroughly baked and lightly golden
