Contacts
home/ Recipes

Oven Whole Grain Buns Recipe. Whole Wheat Buns

Once I published this recipe in my LiveJournal, but it has long been lost on the Internet. It's a pity, because yeast-free buns without eggs - great alternative store bread, which many simply need. In addition, it is much more pleasant for some mothers to cook something for their relatives with their loving hands, rather than buying ready-made products, by whom and how they were made. Therefore, I again share with you the recipe that helped out and continues to help out mothers who care about healthy eating your children!

Why is store bread bad for you?

Let's start with the fact that the harm of white flour is undeniable! Not only do we get lifeless dust after processing wheat grain, it also contains the well-known gluten. Are you not allergic to gluten? Is gluten not about you? I hasten to disappoint! Gluten is about all of us! This trick was invented only so that people could safely continue to eat wheat products (plus oats and rye) without hesitation. No matter what they say, gluten was, is and always will be a foreign protein for our body! And a gluten-free diet is not just a newfangled trend, but a really important and useful solution for the health of your body!

By the way, have you noticed what a strong drug it is? It can be safely put on a par with coffee, chocolate and even tobacco! For example, I have greatly reduced the amount of wheat products in my diet, but I cannot completely refuse them…. The body requires these empty carbs. And children love flour! I am sure that if not with you, then in your environment there will definitely be at least one child who eats bagels, cookies, bread and crackers from morning to evening, while refusing normal food, and parents complain and do not know what to do and how to feed your child ...

Friends, do not buy all this for your children! Don't introduce them to white flour! It is clear that one day they will try harmful baked goods, but delay this moment as much as possible. Believe me, this does not deprive the child of joy - on the contrary, you preserve his health! Even if your child already knows what it is white flour then cut back on it in your FAMILY diet! I emphasize the word "family", since it is wrong to eat separately from the child. After all, it is you who buy something with your own hands, from which you yourself do not know how to save your children.

What can we do so as not to injure ourselves and our psyche? First, we must understand and acknowledge that there really is a problem. Secondly, at first in all flour products, which we prepare ourselves, we will add bran, thus increasing the benefits of the product. Thirdly, if we buy baked goods in a store, then we try to choose those that are without yeast and, if possible, from whole grains. rye flour... Yes, this is not for you french baguette... But what can you do? Who said it would be easy? It is very difficult to get rid of such a drug ... I hope that everyone who reads me knows about the harm of thermophilic yeast and there is no need to explain why it is a poison. Please note that I am talking about thermophilic yeast, not live yeast, this is a fundamental difference. Always read the composition! Even bagels and pita bread contain yeast (by the way, there are also yeast-free pita breads on sale). Fourthly, crackers and toasts can at least sometimes be replaced with raw bread. They can be cooked very tasty, and the variety of recipes is amazing!

In the meantime, if you are very fond of white bread, I advise you to start your acquaintance with healthy flour products from this recipe! Unleavened buns will please your whole family. They are good both instead of bread and as a complete independent dish.

Ingredients:

- 350 g flour,

- 300 g of yogurt (kefir, sour cream, milk whey - what is in the refrigerator),

- 80 g butter,

- 1 tsp. salt,

- 2 tsp sugar (if you like sweeter - add a tablespoon of sugar),

- 2 tsp baking powder (can be replaced with slaked soda, 1 tsp.),

- dried fruits, nuts if desired.

Preparation:

Mix the flour with salt, baking powder and sugar. In a separate bowl, mix yoghurt with softened butter. Adding flour in parts there, knead the dough. The dough is sticky. We spread the dough on a floured work surface and divide into 8-12 equal parts. Shape each part into a bun and place it on a baking sheet covered with baking paper, or use a muffin tin with oil on the tins.

Personally, my dough turns out to be thick, but not enough to knead it with my hands, so I, after stirring everything thoroughly, put it into the molds with a tablespoon. Next, we place the future buns in an oven preheated to 180 - 200 degrees (take into account the peculiarities of your oven). Buns are baked very quickly, literally in 20 - 25 minutes. For me, the most delicious on kefir! And it turns out delicious on whey too. I usually make buns with flaxseeds, sunflower seeds, and sprinkle with pumpkin seeds on top ...

Preparing the dish is elementary! The next day, the buns, however, "dubbed", so it is better, of course, to eat them fresh ... But you can reheat them in the oven or microwave if you use them (we stopped using the microwave for a long time), and the buns will be as fresh! And I also add the obligatory bran to the dough, that is, I put not 350 grams of flour, but 250! The remaining 100 grams are bran. In the central market, they are ridiculously cheap! A huge package can be bought for 7-10 lei.

I wish you all good luck in the difficult struggle for your health and… bon appetit!

Unleavened buns without eggs instead of bread was last modified: June 11th, 2017 by admin

  • Recipe author: Unknown
  • After cooking, you will receive 8 buns
  • Cooking time: 2 hours 30 minutes

Ingredients

  • 250 g premium wheat flour
  • 250 g whole wheat flour or wholemeal rye
  • 320-340 ml of water
  • 1 teaspoon dry yeast / 20g fresh yeast
  • 2 tablespoons of any vegetable oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • one or two tablespoons (of your choice) of seeds for sprinkling - flaxseed, sunflower seeds, pumpkin seeds, sesame seeds

Whole wheat buns - recipe and cooking steps

  • Fresh yeast dilute with a small amount of water.
  • Sift flour into a bowl and add dry yeast or fresh yeast solution.
  • Gradually add water, olive oil and other ingredients: honey, salt and grain.
  • Knead the dough and form a ball out of it. All the previous steps can be done in a homemade bread maker.
  • Lubricate the bowl olive oil and place the dough in it. Cover the bowl with a linen cloth or polyethylene so that the top of the dough does not dry out or dry out. Leave it in a warm place. The dough should double in volume, which takes about 1 hour.
  • Then the dough must be kneaded again briefly, divided into equal parts (about 8 parts) and formed into buns. It is necessary to form the buns by tucking the edges of the dough inward, so that a beautiful flat surface is formed on top.
  • Arrange the buns on a baking sheet, which must be greased and sprinkled with flour through a sieve or lined with baking paper. Cover the baking sheet with a napkin and let the dough rise for about 20 minutes.
  • Before baking, the buns should be greased with water and sprinkled with seeds, lightly pressing them into the dough.
  • Bake the buns at 210 ° C for 10 minutes. Then, without opening the oven door, you need to lower the temperature to 180 ° C and bake for about 15-20 minutes. Now you should look into the oven and check the readiness, you need to bake until the buns are browned.
  • If you don't like crisp, cover with a damp towel after baking.

Bread is the main ingredient in the diet of almost all of us, it is an indispensable product for breakfast or dinner, as well as for snacks. It is worth paying attention to the very useful and delicious bread from whole grain flour.


Why are whole grains so important? Such baked goods are very useful, since flour does not lose valuable ingredients during processing. How to recognize, and what exactly are its advantages?

Why are whole grains important and beneficial?

The flour from which they were made is made from whole grain, it includes all its components (germ and shell). In flour of the first and highest grade, gluten is higher than top grade, but the outer layer is removed in it, which is valuable source nutrients. And in whole grain, the outer shell of the grain is crushed and left - this is what makes such baked goods one of the healthiest. Whole grain breads and buns are much richer in minerals, vitamins, and fiber than regular white flour baked goods.

Why is dietary fiber important?

First of all, it has a positive effect on intestinal function, fills the digestive system for a long time and takes longer to be digested, causing a feeling of fullness. In addition, it removes harmful substances from the body. This has a positive effect on our weight and health. However, it should be borne in mind that such products are not indicated for people with stomach diseases such as gastritis and others.

How to recognize whole grain baked goods?

Whole grain products are typically baked with whole grain rye flour. This is because whole wheat flour has a slightly bitter taste. Bread made from rye flour is heavier and has Brown color... The baked goods should be moist and fresh for a long time and should not crumble. To make sure that we bought a truly whole grain product, be sure to read the label - it should contain information that it consists of at least, 50% whole grain flour.

But, of course, it is better to bake such products yourself, baking homemade bread in the oven or in a bread maker is a rather interesting and exciting experience. Using sourdough, you can bake yeast-free bread and whole grain rolls.

Advantages of coarse flour products:

  • help in the proper functioning of the digestive system;
  • reducing the risk of various types of heart disease;
  • provide a long feeling of satiety;
  • low risk of being overweight;
  • reducing the risk of diabetes;
  • improving well-being;
  • weight control;
  • reducing the risk of stroke.

Types of coarse flour products

We can bake crispy bread from doughs made of water and flour, yeast or sourdough. Breads that include yeast will be thicker and tougher than those cooked in rye sourdough... Baking is also available to us at different options, for example, from wheat or rye flour.

There is no need to talk about the benefits of whole grain flour - the long-known postulates are firmly entrenched in the mind and do not raise questions, but here is the question whole grain flour recipes for some reason gives rise to bewilderment. What to cook? To begin with, in any recipe, ordinary wheat flour can be partially and even completely replaced with whole grain (following, of course, the consistency of the dough). In addition, there are many whole grain flour recipes, it's just that we usually don't pay attention to them and don't think about whether to implement them.

In Soviet times, whole grain flour was better known as "fodder flour" - it was mainly used for feeding livestock and the production of compound feed. However, gradually, the usefulness of whole grain flour outweighed the scale, which compared wholemeal flour with ordinary white flour - and today more and more people who think about a healthy diet prefer this type of flour.

Whole Grain Buns Recipe will certainly delight you! The baked goods are soft, tender, very rich in taste and pleasant in structure.


Ingredients:

350 g of ordinary wheat flour;

150 g whole wheat flour;

1.5 tsp yeast;

200 ml of warm water;

150 ml of warm milk;

1 tbsp. l. salt;

1 tbsp. l. honey;

30 g butter.


Pour warm milk and warm water into a bowl of sufficient volume (temperature is about 36 degrees: a finger dipped in liquid will feel a pleasant comfortable warmth).


Pour in yeast, leave for 7-10 minutes to activate.


In the meantime, we sift required amount wheat flour.


We measure out whole grain flour.


When the yeast has swollen and started to "play", add to the warm liquid butter, honey, salt.


Stir the contents of the bowl lightly with a spoon, leave for 10-15 minutes for autolysis.


Knead a slightly sticky but rather elastic dough.


We collect the dough in a ball, put it in a bowl, cover with a towel or cling film and put it in a warm place until it doubles. I ran a little - my dough stood a little bit, but this did not affect the taste.


Knead the dough, put it on the work surface.


Divide into 8-10 equal parts.


Round off each piece, spread on a baking sheet lined with baking paper.


Sprinkle with flour, cover with a towel, put in a warm place for proofing.


Before putting in the oven, make a transverse cut on each bun.


We bake in an oven preheated to 180 degrees for about 20 minutes.


The buns are unreal!


Fragrant, juicy, soft, very characteristic and vibrant.


Be sure to cook!


Whole grain bread is one of the most useful species bakery products, and this is not a secret for anybody for a long time. Healthy food product. whole grain bread the fact that whole grain flour is unrefined, with a lot of fiber and preserved useful elements and vitamins. This bread makes you feel fuller for longer and is very beneficial for the digestive tract.

Thanks to the high fiber content in whole grain flour, it produces less gluten when dough is kneaded. Therefore, when using only whole grain flour, the bread crumbles a lot when it is cut. To avoid crumbling, it is recommended to add some white wheat flour to the dough.

To make the dough tender, and the products made from it - light and fluffy, you need to add just one ingredient. These ingredients are cream. Thanks to milk fat the dough is airy, finely porous. You can bake bread out of it, or you can make small portioned buns like donuts, which are very convenient to take with you. By the way, this recipe is perfect for those who have old cream in the refrigerator - the dough on such cream turns out to be even more magnificent.

Cooking time: 2-2.5 hours.
Yield: 8 rolls weighing about 100 grams.

Ingredients

  • 1 cup warm water
  • 1.5 cups whole grain flour
  • 1 cup wheat flour
  • 120 grams heavy cream(it is best to use homemade, from which oil is made)
  • 20 grams of fresh yeast
  • 1 egg
  • 1 tsp salt
  • ¾ teaspoon sugar
  • 1 teaspoon wheat bran

Preparation

    Mash the yeast a little in your hands and place in a deep bowl. Add sugar there. You need a little sugar, just for the yeast to start working faster and more actively. Cream will add additional sweetness to the dough.

    Mix yeast, sugar and water. Stir the liquid to dissolve the yeast completely.
    Then melt the cream, cool it slightly and add to the water. Usually the dough to which the baking is added (cream also refers to baking) is prepared in a dough way... But in this case, there is not much baking, and the dough is perfect without unnecessary manipulations.

    Then add plain and whole wheat flour.

    Knead the dough until it is smooth - this is a sign of gluten development in it, which means that it will become very airy.

    Then collect the dough into a ball and send it to a warm place to rise - it should increase 2-2.5 times.

    Knead the dough to release excess exhaust air. Then divide the dough into 8 pieces.

    Roll each part into a bun. Place the balls in a round or square baking dish close to each other.

    Cover the buns with a towel and let them grow for 30-35 minutes.
    When the buns have doubled in size, brush them with a beaten egg to make them brown and delicious after baking.

    Sprinkle the top of the buns with bran.

    Bake buns at 200 degrees in convection mode. If you do not have such a regime, increase the temperature by 10 degrees. Bake the products until golden brown.
    After the whole grain cream buns are cooked, let them cool slightly before removing them from the mold. Then complement your favorite dishes with them. Bon Appetit!

Whole wheat buns

5 (100%) 1 vote

Nevertheless, he could not resist and again took up baking bread, even despite the intense heat. I got up early, kneaded the dough, and whole grain buns were ready for breakfast. Soft thin crust, delicate crumb, small, neat - how can you buy such in a store ?! I made yeast dough on dough, and so that the buns rise well in the oven and keep their shape, I added wheat flour. The peculiarity of whole grain flour is that it is low in gluten, so it is recommended to add white flour for splendor.

To make whole grain buns even tastier and healthier, seeds, nuts, and cereals are added to the dough. I have no additives in the dough, I sprinkled the blanks with sesame and flaxseed before baking.

Ingredients

To make whole grain buns you will need:

  • wheat flour - 3 tbsp. l;
  • warm water - 0.5 cups;
  • salt - 1 tsp;
  • granulated sugar - 1 tbsp. l;
  • fresh pressed yeast - 15 g.
  • water (slightly warm) - 0.5 cups;
  • wheat flour - 120 g;
  • whole grain flour - 150 g;
  • mustard oil or any vegetable oil - 2 tbsp. l;
  • flax seeds and sesame seeds - for sprinkling.

How to make whole grain buns. Recipe

I crumble fresh yeast into smaller pieces. Rub with fine salt and sugar until the consistency of a liquid gruel.

I heat the water, the temperature is slightly warmer than room temperature. Pour in yeast and sift three tablespoons of white flour for quick maturation of the dough.

Stir, the dough needs to be made homogeneous. As thick as sour cream, not thicker. For simple baking, it is enough to make a liquid dough, which does not need to stand for a long time. Cover, put in heat for 20-25 minutes.

As soon as bubbles appeared and the dough increased two or three times, I stir it and add the desired products one by one.

I pour in another half glass of warm water. Wheat flour sift through a fine sieve. Whole grain does not need to be sieved. I add one and the second to the dough.

Chatting with dough, pouring in vegetable oil... I advise you to try mustard - any pastries on it are lush and tasty.

I knead the dough. Unlike butter, you don't need to knead it for a long time. After 7-8 minutes, you will get a soft, dense bun. I put it back in the bowl, cover it and let it rise.

In the warmth, the dough stood for a little over an hour. But you need to look not only in time, but how much has grown. I knead and start forming the buns.

I divide the bun in half. Then each part into 4-6 pieces, depending on the size of the buns.

A little about molding. The dough is not very plastic, so you should not come up with any complex shapes, it is better to make simple round buns. So that the top is smooth, and there are no voids inside, I flatten it into a cake and wrap the edges inward. I pinch the seam.

Turning the seam down, roll it up slightly, covering it with a bent palm. You will get such round buns as in the photo.

Transfer to a baking sheet lined with paper, cover with a towel or cling film. I put it on the stove, turn on the oven. While it is warming up to 200 degrees, the buns will grow a little.

Before baking, I grease each piece. warm water(or tea, milk), sprinkle with a mixture of sesame and flaxseed.

I move the baking sheet to the oven, preheated to 200 degrees. Whole wheat buns are baked in the oven for 17-20 minutes. Since the dough is darkish, you need to keep an eye on how brown it is and not bring it to brown.

I cool it on a baking sheet. I leave as much as I need for breakfast, put the rest in a container and put it in the refrigerator or in a cabinet. They say that whole grain buns tolerate freezing well, but I have not tried it myself, our baked goods do not stale.

My opinion is that whole wheat buns are a great substitute for store-bought bread. You can make them big, like for hamburgers, or as small as mine. Happy baking! Your Plyushkin.