The miller daughter's bun

Recently when my cousin celebrated her 60 years birthday at Vestermølle close to Skanderborg, I had the time to buy some locally milled flour by Vestermølle Laug. And when you buy some of the flour you also a small recipe collection on various bread and bun.

So, I have now been testing one of these recipe, the one called The miller daughter's bun. I have no modifications to the recipe. The buns have a great taste and they are quiet soft/juicy in the texture.

The miller daughter's bun: - 16 buns

• 3 dl boiling water
• 2 dl five grain mixture
• 3½ dl cold water
• 50 g yeast
• 3 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoon oil
• 400 g Vestermølle whole grain wheat flour
• 350 g wheat flour
• 1 egg - for glazing

1. Add the five grain mixture ad the boiling water into a smaller mixing bowl. Let the grain mixture soak for 1 hour.
2. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer incl the soaked grain mixture. Keep salt & sugar away from the yeast.
3. Place the bowl on the stand-alone mixer.
4. Start knead the dough at speed 1 for 8 minutes.
5. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
6. Cover the mixing bowl with a damp tea towel, and the dough raise for approx 60 minutes.
7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 75-80 g each.
8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
9. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
10. Heat up the fan oven to 200'C.
11. Use a knife to cut a cross on the top of the bun. 
12. Glaze the buns with whipped egg
13. Bake the bun at 200'C for 15-20 minutes. After half the baking time turn the baking trays around to get an even baking of all the buns.
14. Cold down the buns, before serving them.