Today I made my first ever batch of whole wheat buns. Proud is a good way to describe how I feel about it.😋
I was shopping at one of the larger farmer’s markets in my hometown of Sacramento this morning (something I want to make a weekly routine), hoping to find some whole wheat buns with a nice ingredient list. They have a large selection of food items including eggs, bread, and humanely raised meat.
I wasn’t surprised, but I didn’t find any whole wheat buns (which I need for the grass-fed beef burgers I plan on making Tuesday night for dinner). I figured I could pick some up at the local grocer down the street after the farmer’s market anyway. Yet, they were out of their normal bread options and only had Oroweat brand wheat buns. Of course, they have 4 grams of sugar per bun. WHY?
This was a good thing actually. It inspired me. I refused to buy them, and instead, decided I would just make my own damn buns! I bought King Arthur’s organic, 100% whole wheat flour. Not the world’s most affordable flour, but I am a firm believer that you get what you pay for. And when it comes to food, I am all about quality and nutritional value. The less processed a food item is, the more expensive and better for you it tends to be. Ohhh, facts of life. 😐
Once I got home, I was so excited, I cleaned out my fridge, put away all my beautiful, healthy new food items, and got to baking. I forgot how amazing the house smells when you bake bread! There’s really nothing better than the feeling you get when you smell it and anticipate the carby, warm master piece that awaits you.
BASIC WHOLE WHEAT BUNS
Prep Time: 65 minutes
Total Time: 90 minutes
Makes: 10-12 buns
- 1 cup warm water
- 3 Tbsp. warm cashew milk (or cow’s or almond or soy milk)
- 1/3 cup avocado oil
- 2 Tbsp. local, raw honey
- 2 1/2 packets active, dry yeast
- 1 tsp. salt
- 1 egg, beaten
- 3 1/2 cups whole wheat flour
- Combine water, yeast, oil, and honey in a large bowl (or the bowl of your KitchenAid). Let rest for 15 minutes.
- Add salt, egg, milk, and flour to yeast mixture. Combine well by mixing with a fork and then using your hands. If you have a mixer, like a KitchenAid, I recommend using that. Form it into a ball.
- Using extra flour, coat the dough a bit so you can handle it without it sticking too much to your hands, and transfer it to a new, large, greased bowl. Cover with a clean kitchen towel and let rise in a warm spot for 30 minutes.
- Preheat the oven to 400° F.
- Once the dough has risen, punch it down and let it rise again, for about 20 minutes.
- Roll the dough out on your clean countertop or a large cutting board (make sure to flour the surface) about 3/4 inch thick. Cut into 10-12 rounds.
- On a greased baking sheet, bake 5-6 rounds at a time for about 8 minutes.
Enjoy immediately warm with some organic butter made from grass fed cows or some soft cheese. Use as buns for a burger or sandwich, or spread with an organic jam or preserve. The possibilities are endless! I just loooove bread.
These buns freeze well for up to six months. They were so fun to make. I love getting my hands dirty in the kitchen with my cute apron on. It brings me so much joy to know I am working with quality ingredients, creating things that we often take for granted now and just mindlessly purchase from the super markets. I am guilty of this and wanting to change!
These buns weren’t hard at all to make. Level: most definitely easy! If you’re short on time, you can skip the second rise or the rise all together. You will still get a decent whole wheat bun either way. I can’t wait to eat them with a grass-fed burger on Tuesday! Happy baking💗