Whole wheat-oat buns

Category: Yeast bread
Whole wheat-oat buns

Ingredients

Whole grain wheat flour 300 g
Oat flour 100 g
Apple broth 280 ml
Salt 1 tsp
Syrup 1 tbsp. l.
Vegetable oil 0.5 tbsp. l.
Live yeast 10 g
Sesame seeds 1 tbsp. l.
Flax seeds 1 tbsp. l.

Cooking method

  • Kneading, raising 40 min, forming, raising 30 min (in a warm and humid oven)

Time for preparing:

20 minutes

Cooking program:

baking at 190 * C.

Note

Very delicate buns turned out, soft with a thin crispy crust with a delicate taste.
Oatmeal is not felt, but it softens the intrusive taste of whole grain flour and makes the dough softer.

Crochet
Cubic
Olenka, well, sooo beautiful buns !!! Ol, is the apple broth like "compote but without sugar"? And what does he give in the test?
Alexandra
LittleI think an apple in any form (pectin) increases the germination of the dough.
I add dry apple powder - I bought myself in Peki, grated apple, sometimes apple juice.

At the same time, it has a sweetish taste (I no longer add sugar) and a pleasant aroma.

Yesterday evening I baked a self-leavened whole grain bread, added apple powder and 100 g of apple juice. This morning there was such a delicate aroma from the bread, as if I added some fruit flavor
Cubic
Thank you girls - the buns turned out to be really tasty, so I hasten to share!

Quote: Krosh

Cubic
Ol, is the apple broth like "compote but without sugar"? And what does he give in the test?

Exactly - the broth is like a compote without sugar. Since I am a lady too far from home, when I cook something from apples (jam, mashed potatoes), I don’t throw away the cores and the peel, but fill it with a little water and boil it (now I’m doing it in my Unite). Well, or put it in a bag and in the freezer, and then boil it - when there is time and a lot is gathered.
I use the broth in different ways: I cook syrup for jam on it - then no jellification is needed, there is so much pectin in the skin and seed chamber of apples that the jam jelly itself. Jelly, jams - wherever there is water according to the recipe, you can (and should) replace it, I really like it.

In his dough (especially this one, which is heavy in itself) - everything is as Alexandra writes. I'm afraid without the apple component in these rolls I would have to put gluten.
You can add it everywhere ... Even to kvass !!!

yalena
And if instead of apple cider broth, add a solution of apple cider vinegar (a tablespoon per 200 g of water)?
Or maybe an apple-dried broth?
Or will there not be the desired effect?
Thank you.

P.S. The buns are very beautiful, and most importantly useful
I would give these children to school, instead of white table rolls ...
But where to get so much apple broth?
Stern
Quote: yalena

But where to get so much apple broth?

Cook apple skins. Do you bake pies with apples? Boil the skins and cores, pack the broth in 280 ml and freeze.
yalena
Quote: Stеrn

Cook apple skins. Do you bake pies with apples? Boil the skins and cores, pack the broth in 280 ml and freeze.

No, we don't bake pies, but we do eat apples, so I'll start picking the skins
A from apple drying exactly the right broth will not work?

I have a lot of drying!

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