Wheat-Oat-Flax Buns

April 25, 2012 in breads by amanda

Part of the reason I bake bread so often is pure laziness. It’s just easier to bake a loaf than it is to strap 3 kids in carseats and get in and out of a store. And that’s exactly what happened with these buns – I realized I had all the ingredients to make a burger I had been wanting to try but no buns. Normally I would’ve just slapped the burger on some sandwich bread (which we had) and called it a day but if I wanted to blog about the burgers, I had to make it pretty!

(Yes, that means the burger recipe is coming soon. It’s gooooood.)

These buns are packed full of good-for-you ingredients – ground flax seeds, whole wheat flour, oats – and yet somehow they don’t really taste like they are. They are great for burgers but I think they would be fantastic for regular ol’ sandwiches too.

Wheat-Oat-Flax Buns

from King Arthur Flour

Ingredients

For the dough:
2 cups all-purpose flour
½ cup old-fashioned rolled oats
1 cup whole wheat flour
½ cup whole flax meal
2½ teaspoons instant yeast
1½ teaspoons salt
¼ cup canola oil
1 large egg yolk, white reserved for topping
3 tablespoons honey
¼ cup orange juice
¾ to ₖ cup lukewarm water
For the top:
1 large egg white, reserved from dough, whisked with 2 tablespoons cold water
rolled oats, for topping

Instructions

  1. Combine all of the ingredients in a large bowl and mix until just combined – you are not kneading here, just making sure all ingredients are moistened. Cover the bowl, and let the dough rest for 20 minutes to give the grains a chance to soften. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
  2. Place the dough in a lightly greased bowl and let it rise for 1 to 1½ hours, until it’s almost doubled in size.
  3. Gently deflate the dough, and divide it into 12 pieces. Shape each piece into a round ball; pull and flatten each ball into a circle about 3″ across.
  4. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until almost doubled. Towards the end of the rising time, preheat the oven to 350F.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats.
  6. Bake the buns for 21 to 25 minutes, until they’re golden brown. Cool completely on a wire rack before slicing.
  7. Store in an airtight container.
http://fakeginger.com/2012/04/25/wheat-oat-flax-buns/

This post submitted to YeastSpotting.