Wheat And Oat Buns With Chia Seeds
Great for sandwiches!
Ingredients
- 2 cups Wheat flour
- 3/4 cup All purpose flour/Bread flour
- 1/2 cup Rolled oats
- 3 tbsp Chia seeds
- 1 1/4 cup Milk
- 2 1/4 tsp Active dry yeast/Instant yeast 1 packet of yeast
- 1.5 tsp Sugar/Honey
- 1/2 tsp Salt
- 3 tbsp Oil
Instructions
Activating The Yeast
- In a medium bowl, add warm milk (about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5 minutes and allow the yeast to bloom. Add rolled oats and let it sit for another 10 minutes.
Making The Dough
- In a large mixing bowl, add wheat flour, all purpose flour, chia seeds, and salt. Mix everything well. Add the yeast and oats mixture and oil to the flour. Combine everything well.
Kneading The Dough
- Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until the dough feels soft and pillowy. It should have a stretchy and smooth exterior. You can add a few drops of oil if required.
Proofing The Dough
- Transfer the dough to the same large bowl and grease some oil in it. Spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 45 minutes to 1 hour or until it rises double in the size.
- Lightly punch the dough down with your fist and transfer it to your clean countertop. Lightly knead the dough for 30 seconds and turn it into a cylindrical shape.
- Divide the dough in 6 equal parts. Make each into a small ball, pinching the dough at the bottom. Cover the ball with your palms and make circular movements to create smooth and round shaped buns. Gently flatten them a little. Repeat these steps with the rest of the dough.
- Line a baking pan with parchment paper. Place a round shaped bun once you form it. Repeat this with the rest of the buns, keeping some space between them to rise.
Proofing The Buns
- Cover the baking pan with a kitchen towel and allow the buns to proof for about 40 minutes or until they double in size.
- Meanwhile, preheat the oven to 400℉/200℃
- Brush some milk on the top of the buns and sprinkle oats and chia seeds.
- Bake the buns for 20 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 2 minutes on the countertop.
- Transfer the buns on a cooling rack, cover them with a kitchen towel, and let them cool completely before serving.
Notes
- Warm the milk to 105℉ along with sugar for activating the yeast. Do not use hot milk, it will kill the yeast.
- If the yeast is inactive then it will not form bubbles. Do not proceed to make the bread with inactive yeast.
- Proofing the dough- Allow the dough to proof in a warm place for about 45 minutes to 1 hour or until it rises double in the size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.