Whole Grain Buns

(well, except for the potatoes...)

Images: Whole Cut

• Ingredients
  • 400g boiled, grated potatoes
  • 300g whole wheat flour
  • 300g whole grain shredded rye (or just more flour)
  • 100g shredded flaxseed
  • 400-500 mL lukewarm water
  • 2 tsp salt
  • 1 tsp yeast
• Instructions
  • Mix water and yeast and set aside
  • Mix all other ingredients in a bowl
  • When the yeast has dissolved in the water, add it to the bowl and mix/knead well
  • Cover the bowl with a towel and let the dough rise for ~8 hours, pushing it down occasionally (I just let it rise for most of the day or overnight)
  • Form the dough into buns (~15) and set them on one or two greased baking trays
    • Note that this dough is fairly sticky so it helps to always wet your hands after forming a few buns
  • Cover the trays with towels and let the buns rise for ~2 hours
  • Bake the buns at 200 C for 30 minutes
  • Notes
    • This can also be put into a bread baking form and baked like regular bread.
    • I originally made these buns with 700 mL of water, but when I made them again and let the dough rise overnight, they because quite soft even with only 500 mL. Just start with under 500 mL of water (much less if you boil your potatoes instead of pressure-cooking them), and then work your way up until the dough doesn't seem to be too wet.