AuthorthepassionateaboutfoodsThis healthy whole wheat bread has the best flavor.The bread is incredibly soft,Once you try it, I’m sure you’ll agree that this is the best whole wheat buns recipe!
This homemade whole wheat buns makes for great subways ,and the taste is rich and complex. Best of all, this recipe is very easy to follow and execute.
Here are some tips and answers to common questions about making this bread recipe.
Wholegrain bread tends to have a dense and heavy crumb and the slices crumble and break while slicing.
Autolyse is the best way to get a light and airy crumb.
HOW TO PROOF THE YEAST?
If you are using instant yeast, you can skip the proofing step and just mix all of the ingredients together in your mixer bowl.
To proof yeast, you mix the yeast with the warm water, milk and honey. Let the mixture rest for 5 to 10 minutes. It should become somewhat foamy or bubbly, which means that your yeast is alive and active. If nothing happens after 10 minutes, your yeast may be dead and you should try again with new yeast.
HOW LONG TO KNEAD THE DOUGH
After kneading, the dough will be a little sticky and very soft.
If the dough is still wet, add one tablespoon of flour at a time, until the dough “lifts” from the sides of the mixing bowl. Try not to add too much flour, though. The dough should be soft without sticking to your hands or the mixing bowl.
Pro-Tip
1.Don’t skip the buttering of the top, this helps to make the crust soft and it also creates a bit of a “seal” on the crust that helps prevent the inside of the bread from drying out.
2.While the dough is proofing, grease pan with butter and set them aside.
3.After baking, carefully takes the buns out of the baking pan and let them cool on a rack. If not, hot steam will moisten the crust, which you don’t want!
4.Once your whole wheat bun is completely cooled, store them in zip-top bags.
I love this whole wheat bread/buns , the rest of the family loved it, and hopefully, you will too!
combine flour and water in a bowl and mix until no dry flour remains. Simple cover the bowl and leaves it for 30mins. here I used the Autolyse method. use only 11/2 cups of water here.
Dissolve the yeast and sugar in the warm water. Let stand for 5 minutes until foamy. Add salt, honey or sugar, and yeast and knead for 8 to 10 minutes till dough becomes soft and gluten is well developed.
Drizzle oil and 2tablespoons of water and knead further. If more water required,use spoon to add little to make dough very soft.
Transfer the dough to a greased bowl. Cover and keep to rise for 1-2 hours (depending upon the warmth of the kitchen) here in my place temperature is around 10-12 c room temperature. so it will take 2hours. But in summer it takes only 45mins.
Grease one Baking pan. Dust with flour.
Once the dough is done with the first hour of proofing, punch it down and knead for2-3 mins.
Divide the dough into parts. Shape each into a loaf (shape) each, and place into each of your greased baking tray. like this in showing pic
Cover the baking tray with your clean kitchen towel, and let them proof for another 30 minutes at room temperature, until almost doubled in size.
While the dough is proofing, preheat the oven to 375° F and place a rack in the centre of the oven. Before putting the baking tray in the oven, quickly brush the tops with oil and milk.
Bake for 30-35 minutes. If the colour of the bread gets too dark, tent the loaves with aluminium foil.
After baking, carefully take the loaves out of the baking pan, and let them cool on a rack.
Serve beginners
Ingredients
Directions
combine flour and water in a bowl and mix until no dry flour remains. Simple cover the bowl and leaves it for 30mins. here I used the Autolyse method. use only 11/2 cups of water here.
Dissolve the yeast and sugar in the warm water. Let stand for 5 minutes until foamy. Add salt, honey or sugar, and yeast and knead for 8 to 10 minutes till dough becomes soft and gluten is well developed.
Drizzle oil and 2tablespoons of water and knead further. If more water required,use spoon to add little to make dough very soft.
Transfer the dough to a greased bowl. Cover and keep to rise for 1-2 hours (depending upon the warmth of the kitchen) here in my place temperature is around 10-12 c room temperature. so it will take 2hours. But in summer it takes only 45mins.
Grease one Baking pan. Dust with flour.
Once the dough is done with the first hour of proofing, punch it down and knead for2-3 mins.
Divide the dough into parts. Shape each into a loaf (shape) each, and place into each of your greased baking tray. like this in showing pic
Cover the baking tray with your clean kitchen towel, and let them proof for another 30 minutes at room temperature, until almost doubled in size.
While the dough is proofing, preheat the oven to 375° F and place a rack in the centre of the oven. Before putting the baking tray in the oven, quickly brush the tops with oil and milk.
Bake for 30-35 minutes. If the colour of the bread gets too dark, tent the loaves with aluminium foil.
After baking, carefully take the loaves out of the baking pan, and let them cool on a rack.
Serve beginners
What yeast do you use.
Can you provide link.
I used instant yeast. Generally used from urban .
Sure, I will linked some links to connect you straight.
U hv mentioned salt in the ingredients but while explaining u hv mentioned sugar. Wat z the quantity of sugar i need to add
I used honey in this process. It’s just a option for honey .
Is flour also in ml?
1cup =120 g for flour
We know standard size 1cup =200ml
Can you show a picture of the crumb? The inside of the bread pls.
Ops this time I don’t have.forgot to click it in this way. Made for travelling purposes.