July 03, 2014

Bun with pumpkin seeds

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
  1. First add the yeast, flours and salt into the mixing bowl of the mixer.
  2. Start to whip on low speed, slowly add in the fresh cheese, water and honey. Knead the dough on the mixer for 8 minutes.
  3. Add in the pumpkin seeds and knead for another 2 minutes
  4. After the kneading process, let the dough raise warm for 1-1½ hour.
  5. 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.
  6. Place the buns a baking tray covered with baking paper, and let the buns raise for another 45-60 minutes.
  7. Heat up the (conventional) oven to 200'C.
  8. Bake the buns at 200'C for 30 minutes in the middle part of then oven.

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