April 4, 2016

Whole Wheat Flour Herbal Bun

     I have posted earlier a recipe for Eggless Bombay Round Bun. I thought of why not making it with whole wheat flour? I also added Italian herbs for flavor. This has come out very well and was liked by all.

Recipe Cuisine : Indian | Recipe Category: Baking | Yields: 6 Buns
Preparation Time: 15 mins  | Fermentation Time: 1 hr
 Proofing Time : 45 mins | Baking Time : 11 mins

Whole Wheat Flour
1  cup
3 tbsp
½ tsp
Active Dry Yeast
1 tsp
½ cup
1 tbsp
Italian Herbs
1 tsp
For Glaze:

1 tbsp

1. Heat the ½ cup of water in a bowl still it becomes lukewarm. Switch off the flame.
2. Add sugar, salt and yeast. Leave it for 10 – 15 mins. You should not stir the mixture.
3. After 15 mins the yeast dissolves completely and becomes frothy. Now mix them gently.
4. Add Italian herbs and wheat flour in a bowl. Mix them well and then add butter, now mix the butter and flour mixture gently with your fingers.
5. Add the yeast mixture (from 2) with the flour mixture (from 4).
6. Knead the dough till soft and elastic. This will take about 7-9 mins for the dough to become elastic.
7.  Put the dough in greased air tight box and keep this box in a warm place for an hour for fermentation. I have kept this box in an oven. Do not open the box in between before the fermentation period.
8. After fermentation, the volume of the dough becomes double.
9. Punch the dough and release the gas from the dough.  Knead the dough gently with flour.
10. Make tomato size (50 gm each) balls from the dough and arrange the balls on the greased baking tray. Gently brush the buns using water.
11. Again close the tray and place it in a warm place for 30-45 mins for proofing. Again I have kept the box inside the oven.
12. After 45 mins, again the balls become double its size.
13. Now take the tray out from the oven without damaging the balls. Preheat the oven for 10 mins at 200 degree Celsius.
14. Now place the tray in the oven and bake it for 12 mins at 200 degree Celsius.
15. Take the tray out of the oven and immediately brush the oil on the top of the buns. Allow it to cool down completely and take the buns from the tray and serve.

1. I have kept the tray in the oven for fermentation, but you can keep it in any air tight place.


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