Spending 2-3 days rowing in the morning or evening I need a steady supply of buns to bring with me for this rowing trips of 15-20 kms.
Again I have making making modification to my "standard" bun recipe of 1000 g flour to 700 g liquid phase. This time part of the liquid was fromage frais/fresh cheese, which needed to be used. I noticed, that the bun dough was becoming firmer, so sometime into the knead process on the kitchen mixer I added in some more part to a get a more soft dough. Here you have to use your intuition or your "Fingerspitze Gefühl", a German word, which we use in Denmark.
As the colourful touche I added some pumpkin seeds.
After the first raising process at ambient temperature, you can store the bun dough cold in the refrigerator for 2-3 days, allowing you to have freshly baked bun every day in an easy way.
Buns with pumpkin seeds: - 22-24 buns
- 30 g salt
- 25 g yeast
- 300 g whole grain wheat flour
- 700 wheat flour
- 2 tablespoons honey or sugar
- 390 g fresh cheese/fromage frais or buttermilk
- 330 g water
- 100 g sunflower seeds
- First add the yeast, flours and salt into the mixing bowl of the mixer.
- Start to whip on low speed, slowly add in the fresh cheese, water and honey. Knead the dough on the mixer for 8 minutes.
- Add in the pumpkin seeds and knead for another 2 minutes
- After the kneading process, let the dough raise warm for 1-1½ 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 45-60 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.