Whole Grain and Flaxseed Buns

Homemade sandwich buns made with flaxseed and whole grain flours have a golden, appetizing crust with sesame seeds and flaxseed flavored crumbs. Flour brew is added to the dough, which gives the crumb airiness, the crust – a rich color, and also helps the bread not to stale and stay fresh longer.

Cook: 2 hours

Servings: 8

Ingredients

For flour brewing:

Water – 85 ml
Flour – 17 g (1 tablespoon with a slide)

For the test:

Butter (softened) – 35 g
Sugar – 2 tbsp
Flour / s – 190 g (1.5 cups with a capacity of 200 ml) + for working with dough
Whole grain flour – 150 g
Water – 135 ml
Dry yeast – 10 g
Flax seeds – 2 tbsp
Salt – 1 teaspoon

To sprinkle on buns:

White sesame – 2 tbsp

Directions

Prepare tea leaves: combine flour and water in a saucepan. Stir and put on fire. Bring the mass to the state of thick jelly, stirring constantly with a whisk. Remove the saucepan from heat and cool the tea leaves.
Pour the flax seeds into a coffee grinder (a spice mortar or blender bowl, but I think the grinder is the most productive). Grind flax into powder and get flaxseed flour.
Combine water, salt, sugar, cooled flour leaves, crushed flax seeds, dry yeast, and 4-5 tablespoons of flour in a deep bowl. Whisk everything together. Add all the whole grain flour to a bowl and stir. Slowly adding the remaining flour, knead the dough.
When the dough is too thick for a whisk, add soft butter and continue kneading with your hands. It is better to finish the batch on a flat table surface, sprinkled with flour.
The dough turns out to be soft, homogeneous, perfectly keeps the shape of a ball, and does not stick to your hands. Place the dough in a bowl. Cover the bowl with cling film and leave in a warm place for 1 hour. After this time, the dough grew 2-3 times.
Squeeze the dough, letting out all the air, and divide into 8 equal 80g pieces. To make the buns look the same, I use a kitchen scale.
Form a ball from a piece of dough, tuck the protruding edges under the bun. Moisten the top of the bun with water and roll in sesame seeds. Cover the baking sheet with parchment. Place the buns on a baking sheet at a distance from each other.
Cover the buns with cling film and leave in a warm place for 30 minutes to proof. After 15 minutes, turn on the oven to heat up to 200 degrees.
Free the matched buns from the cling film and send them to the preheated oven. Sprinkle water on the bottom of a hot oven to create steam. Bake the buns for 20 minutes, until golden brown.
It is recommended to cool the ready-made buns before use. The crumb is soft, dense, keeps its shape – buns with flaxseed and whole grain flour are great for sandwiches.

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