I have been making a twist to this recipe on Three wheat buns by using roasted halzel nuts and only using one type of flour instead of two (plain & whole grain). The addition of the roasted is giving an interesting flavour twist being both nutty and sweet. However, I need to reduce the water content another tinme, as the dough was relative wet.
Due to a more wet dough I placed the bun dough in some paper muffin forms to keep their shape. This was not a brilliant idea of mine I have to admit here. The bottom of the bun is sticking to the muffin form, as I have to cut the lower part of the bun with knife, so I do not eat a combination of bun and paper !!!!
Wheat bun with roated hazelnuts: - 22-24 buns
- 150 cracked wheat grains
- 200 g cold water
- 30 g salt
- 1000 g wheat flour
- 20 g yeast
- 2 tablespoons honey or sugar
- 700 g water
- 75 g roasted hazel nuts - skin removed and chopped roughly
- Start by mixing the cracked wheat grains, salt and water together in a mixing bowl, let it rest cold for minimum 8 hours or night over.
- As second step you should roast the hazelnuts at 200'C for 8-10 minutes in the upper part of the oven (conventional).
- Cool down the hazelnuts, before you remove their skin (I used kitchen towel for this purpose) folloed by chopping roughly.
- First add the yeast and the flour into the mixing bowl of the mixer.
- Start to whip on low speed, slowly add in the water and honey. Knead the dough on the mixer for 2 minutes.
- Add in the soaked cracked wheat grains and knead for another 10 minutes on the mixer.
- After the kneading process, let the dough raise warm for 1½-2 hour.
- Divide the dough into equal size buns, I always a kitchen scale for this purpose in order to ensure equal baking of the buns, I target a dough amount of 80-90 g per bun.
- Place the buns a baking tray covered with baking paper, and let the buns raise for another 30-45 minutes.
- Heat up the (conventional) oven to 225'C.
- Bake the buns at 225'C for 25-30 minutes in the middle part of the oven.