I have a secret… I always have a bun in the oven…. I mean….dont misunderstand me!… Hey! I dont mean it like THAT!….This is a baking blog!!.. Of course you know what I mean;-)
This is a stable recipe of mine. I make them allllll the time. I freeze them in bags with 2-3 pieces in each, and then I take them out whenever I need them. Just heat them up in the oven, they are great for that. They are perfect for breakfast with peanut putter, jam or cheese, or for lunch as mini sandwiches. Or, what I use them for the most, as dinner rolls dipped in olive oil and salt… So delicious, and perfect for guests too.
Whole wheat vegan rasin buns
- 2 1/4 cup (500 ml) lukewarm water
- 1 tsp agave
- 1 pkg dry yeast
- 1 tsp salt
- 1/2 cup (75 g) bread flour (or all purpose flour)
- 1 cup (85 g) oats
- 2 + 3/4 cup (415 g) whole wheat flour (or spelt)
- 1/2 cup (70 g) rasins
- 1/2 cup (45 g) walnuts, chopped
In a large bowl, or a Kitchen Aid. mix water, agave and yeast. Let stand while measuring out the other ingredients.
In a medium bowl mix flours, oats and salt. Stir it all into the water mixture till its all incorporated. Kneed the dough on a floured surface for 7-8 min. Add flour as needed, but you want the dough to be slightly sticky. If using a Kitchen Aid, first use the paddle to stir everything together, then change to the dough hook and kneed for 4-5 min.
When done, form the dough into a ball, place back in the bowl, cover with plastic wrap and place in a warm spot for 1 hour.
Turn the dough out on the table and cut into 16 even sized pieces. The easiest way to do this, is to first…
cut the dough in half, then quarters….
then each quarter into 3 pieces….
Roll each piece to a ball and place on a prepared baking tray. Cover with a rag and place in a warm spot for 30 min. Heat the oven on to 400 degrees, while the buns are rising.
Bake the buns in the middle of the oven for 15-16 min. To check if they are done, tap on the top of them with a finger, if they sound hollow, they are done. Cool on rack.