Saturday, June 4, 2011


I have not had many successes in baking, I can probably count the few triumphs on my one hand. I've always loved that wonderful, homey smell of fresh bread baking in the oven, but I never thought I would enjoy that in my own kitchen...until a dear friend (thanks P) showed me how homemade bread can be as simple as apple crumble (the ONE thing I can bake!). This is her recipe. The dough should be prepared the night before baking.

Multi-grain Buns
(makes about 12-15 buns)

500 ml lukewarm water
1 sachet of dry yeast
1 teaspoon sugar or honey
1/4 cup lukewarm water
400 g all-purpose flour
200 g whole wheat flour
2 1/2 teaspoons salt
2 handfuls rolled oats (not quick-cooking or instant)
2 handfuls flax seeds
1 handful pumpkin seeds
(feel free to add raisins, chopped dried fruit if desired)

Pour the sachet of yeast into 1/4 cup lukewarm water, add the sugar and mix well until dissolved. Set aside while you prepare the dough. If active, the yeast will rise.

In a large mixing bowl, add the all-purpose and whole wheat flours, salt, oats, and seeds, and mix well. Pour in 500 ml water and the risen yeast mixture, and mix well in the bowl. The dough should resemble wet porridge (if too dry, add a bit more water to get the right consistency). Leave in the mixing bowl and cover tightly. Leave overnight in the fridge.

The next morning, preheat your oven to 275 deg C.

Use a large soup spoon to scoop out the dough, and form into buns with floured hands. Lay them side by side on a baking tray lined with a silpat mat or baking paper.

Bake for 5 minutes to brown, then lower the heat to 220 deg C, and bake for another 20 minutes, or until an inserted toothpick comes out clean.

Let cool before separating into individual buns. Store in an airtight container.

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