Why do I call these buns "Three wheat buns " ? Well I am using the different types of wheat for the creation of these buns: cracked wheat grains + whole grain wheat flour + grounded Øland wheat flour. And all the various wheats are produced in Denmark.
The dough is to the softer side, sticking to your hands during handling, so you can always consider to add more flour or reduce the water content, if you prefer a less moist dough.
As usual after baking I am freezing the majority of the buns, so I have a stock of buns, which easily can be de-frosted in the micro-wave oven and turned into a "look-a-like" warm bun directly out of the oven after baking.
Three wheat buns: - 22-24 buns
- 150 cracked wheat grains
- 200 g cold water
- 30 g salt
- 300 whole grain wheat flour
- 700 g stone grounded Ølands wheat flour
- 20 g yeast
- 2 tablespoons honey or sugar
- 700 g water
- Start by mixing the cracked wheat grains, salt and water together in a mixing bowl, let it rest cold for minimum 8 hours or night over.
- First add the yeast and the flour into the mixing bowl of the mixer.
- Start to whip on low speed, slowly add in the water and honey. Knead the dough on the mixer for 2 minutes.
- Add in the soaked cracked wheat grains and knead for another 2 minutes on the mixer. People with more routine using their mixer for bread kneading would let the dough knead for 10-15 minutes on their mixer.
- After the kneading process, let the dough raise warm for 1½-2 hour.
- Divide the dough into equal size buns, I always a kitchen scale for this purpose in order to ensure equal baking of the buns, I target a dough amount of 80-90 g per bun.
- Place the buns a baking tray covered with baking paper, and let the buns raise for another 30-45 minutes.
- Heat up the (conventional) oven to 200'C.
- Bake the buns at 200'C for 30 minutes in the middle part of then oven.