Whole grain buns

To prepare these wonderful homemade buns, we take whole-grain and white wheat flour (suitable for both the highest and first-second varieties), water, milk (any fat content), butter (I have 72% fat), sugar, salt and high-speed yeast. As a crispy sprinkle, you can use absolutely any seeds (I have a poppy, flax and white sesame). The yeast is not necessary to take precisely fast -acting (a teaspoon with a hill is 5 grams). You can take the same amount of dry or 15 grams of fresh (pressed), then we pre-dissolve them in 100 ml of slightly warm water with a tablespoon of sugar and let stand for 10-15 minutes. When a foamy hat appears, yeast is ready to work — add them to flour.

We sift (preferably twice) two types of wheat flour in a bowl. Due to this, the flour is not only loosened and saturated with oxygen, but possible garbage will also leave. Coyser -grain flour, of course, passes through a fine sieve with difficulty, like rye.

Add fast yeast, granulated sugar and salt to flour. Mix everything thoroughly with a fork or a whisk.

We make a hole in the flour mixture and pour into it slightly warm drinking water and milk.

First, you can mix the ingredients with a spoon or fork so that the flour is moistened, absorbing the liquid. And you want, you can immediately knead the dough with your hands. If there is a test or bread maker, be sure to use their help — this is easier and faster. Then add the soft in the parts (take it out of the refrigerator in advance) butter and knead the dough.

To knead the dough for this bread for quite some time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, very soft (like an earlobe) and delicate, while quite a little sticky. Do not clog the dough with flour, otherwise the finished buns will not turn out air and fluffy. We round the dough into the ball and put it in a bowl, which we lubricate with a tablespoon of vegetable oil (in the ingredients did not indicate) so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no buns.

This is what the yeast dough looks after 1 hour of fermentation. It increased 2-2.5 times for sure.

We crush it, round it, put the seam down and again in the heat for another 1 hour.

The dough will grow in the volume of three times, it will become very tender, directly through the pierced air bubbles.

Now the dough needs to be divided into pieces of the same size. To do this, sprinkle the working surface with wheat flour a little (its number in the ingredients is not indicated) and divide the dough into 9 parts of the same size. I weighed the dough on the scales, it turned out 9 pieces of 90 grams each. Why is it so important that the buns to be the same size? First of all, they will need the same amount of time both for proof and baking. Well, and the aesthetic side is important — ready -made homemade whole -grain buns will be everything as for the selection.

The molding of such buns is very simple and straightforward. Sprinkle a piece of the dough with wheat flour so that it is not linked to the hands. Then, with your palm, we beat off the dough several times into a cake to remove excess air — in the finished buns, there are useless pores.

Now round the workpiece — pull the dough from the edges to the center, pressing with your fingers so that it does not spread back.

We chop the seam well so that the workpieces do not deform during the proofing process.

We turn the ball of dough with a seam down and round the future buns. It is quite difficult for me to show the process without video, but I will try to describe. We squeeze the work palm, spreading our fingers, as if holding a large orange. Cover the workpiece with the palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we, as it were, slightly bend the dough inward with 4 fingers, but without pressure.

Thus, we roll up all 9 blanks for buns. They turn out so neat and smooth.

Now make a crispy sprinkle. To do this, in a small bowl, just mix the seeds of poppy, flax and sesame seeds.

We take one ball of dough, moisturize it on top with water (slightly, you can moisten with your hand or from a spray gun) and put the seam up in sprinkling. Gently, with effort, press the ball of the dough so that sprinkling well sticks to the workpiece. Similarly, we act with the rest of the balls and sprinkles.

We transfer the balls to the baking sheet, which I advise you to cover with baking paper, with a seam down. Leave a decent distance between the blanks, since the dough will increase very much in volume. We cover the workpieces with a film, which must be rubbed with flour so that the dough is not stuck, and leave at 27-29 degrees for 35-40 minutes. The time of proofing buns for hamburgers depends not only on the strength of the yeast, but also the temperature in the room.

That's how my blanks looked after 40 minutes — it's time to bake them. In advance (in 20 minutes) we did not forget to turn on the oven to heat up 200 degrees.

We bake our homemade whole grains at 200 degrees for the first 10 minutes, after which we reduce the temperature to 180 degrees and bake the products for another 25-30 minutes. Do not expect that the crust of the buns will be too ruddy — we did not smell them. For a beautiful ruddy tan, I just rearranged a baking sheet with buns on the very bottom of the oven and browned them under the grill over the past 5 minutes. Due to this, not only a beautiful crust was formed, but the seeds managed to fry — then they are even tastier and fragrant.

We remove the finished buns and let them cool completely on the grille so that the lower part does not get soaked from condensate.

I cut the buns still warm — the crumb does not crumble at all and does not stick. Here is such a delicate, uniformly porous, small -coated crumb in these lovely beauties. True, the seeds are partially crumbling, but this is normal.

The finest crust of these buns is practically absent. On their basis, you can prepare home burgers (which we did), simple sandwiches, serve them to the first dishes or spread with butter and eat for breakfast with a cup of tea or coffee.

Try and you cook whole -grain buns at home. I believe that the result will pleasantly surprise you! Lenochka, I really hope that I successfully coped with the order and the buns will like your family just like mine.