Everyday Lunch Buns

Everyday Lunch Buns
Print Recipe
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Everyday Lunch Buns
Print Recipe
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Ingredients
Servings: Buns
Instructions
  1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
  2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
  3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
  4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
  5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.

Multigrain Pumpernickel Rye Bread


Multigrain Pumpernickel Rye Bread
Print Recipe
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Multigrain Pumpernickel Rye Bread
Print Recipe
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Ingredients
Servings: large loaf
Instructions
  1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
  2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
  3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
  4. Preheat oven to 375℉
  5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.