Whole wheat buns are an excellent substitute for white bread because they are rich in minerals, vitamins, fiber, lower in calories, and have a lower glycemic index compared to common white bread. To enjoy excellent whole wheat bread, you should use good whole wheat flours, preferably stone-ground, and if possible, also purchased from small local farmers. I recommend reading the label carefully before buying whole wheat flour, as the only ingredient should be whole wheat flour and not type 00 flour with added bran or bran.
Discover other whole wheat bread recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 18 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs whole wheat flour
- 3 1/4 cups water (up to 3 3/4 cups)
- 0.18 oz fresh yeast
- 0.18 oz salt
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking Sheet
Steps
In a bowl, dissolve the yeast with 100 ml of lukewarm water.
In the mixer, pour the flour, 700 ml of water, knead, and lastly add the yeast.
If needed, add more water, a little at a time, working until you get a smooth and well-formed dough.
Let rise until doubled in a warm place, about 75°F.
Punch down the dough and form 60 g buns.
Transfer to a baking sheet lined with parchment paper or lightly dusted with durum wheat semolina.
Let rise again for 30-40 minutes in a warm place.
Make cuts.
Bake at 392°F for the first 10 minutes.
Lower the temperature to 356°F and bake for about 10-15 minutes.
Tips
They can be stored in a closed bag for up to 5 days. Just heat them in a warm oven at about 302°F for 5 minutes.
They can be frozen before the last rise or after baking, once cooled.
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