Exactly four years ago, I wrote a post about making bread. This interest was prompted by the covid-19 pandemic, and considering that I’m home with a cold today, I thought it would be fitting to update on that topic.

I did experiment a lot on these buns, and for a while I did a lot of sourdough bread, but since my sourdough died, and since I’m no longer working from home that much, I’ve opted for a simpler recipe. I usually do two batches at the same time.

Simpler recipe

  • I tried recently with only 25 grams of yeast per batch, results were just as good as with 50 grams.
  • Skip the milk, treacle, crushed rye and pumpkin seeds.
  • Use any type of flour you want. Heavier flour like rye will give you more compact buns, whereas lighter flour like wheat will give you fluffier buns.
  • Add one or two grated carrots

What you need

  • 25 grams of yeast
  • 1 litre of water (37 dec C)
  • 2 tablespoons of salt
  • 1 tablespoon of rapeseed oil (any oil will do, actually)
  • 1-2 decilitres of wheat bran
  • 1-2 decilitres of line seeds
  • 1-2 decilitres of sunflower seeds
  • 1-2 grated carrots
  • Flour to your hearts content

How to bake them

Get all the ingredients listed, mix the yeast with the water until dissolved, add everything else, mix for 10-20 minutes, let it stand for 60 minutes or until the dough has risen properly, make buns (ca 24 of them), let stand for 30 minutes, bake in 250 deg C for 15 minutes.