Friday, 30 November 2012

Light Multigrain Sandwich Buns

I have to say, these are the most uniform looking buns I have ever baked. They look like they came out of a factory, to me. Which is why you have the somewhat orangey shots of them cooling on the rack in the kitchen instead of the usual lighted shots.

I think their uniformity might have something to do with the extra step of letting the rolls rest for a whole hour in the pre-formed round before creating the final long shape. Then a longish rest when shaped. Either way, I am pleased! 

They are light enough for sandwiches, but have some rye and whole wheat in them for health and heartiness. And they make excellent little subs for lunches!

These buns have been YeastSpotted!
Light Multigrain Sandwich Buns
adapted from Bernard Clayton's New Complete Book of Breads
Makes 12

5 cups AP flour
1 cup whole rye flour
1 cup whole wheat flour
2 pkgs instant yeast
2½ cups warm water
1 Tbsp salt

Combine in a stand mixer, adding just enough extra warm water to make a smooth but firm dough that clears the bowl when mixed for a few minutes with the dough hook.

Form into a ball, place in a lightly greased bowl, turn to coat, and cover. Let rest 1½ hours.

Punch down dough to deflate. Divide dough into 12 equal pieces and form into balls. Let rise, covered with a tea towel, 1 hour.

Form each ball into a cigar shape and place on a silpat-lined half sheet pan.

Cover and let rise 1 hour.

Preheat oven to 450°F

Spray buns with water and slash the tops lengthwise. 
BYOB 125 x 125

Let bake about 20 minutes, rotating the pan halfway through.

Let cool on racks.

I had to include this picture. It has nothing to do with bread but is too cute to miss!