Sprouted Fig (The Smoothie Lover)
May 17, 2013
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Finally it’s Whitsun again.I simply love this holiday. As I’ve told before my family and some of our friends always go for a little trip in the Whitsun holiday. Each year a new place in Denmark. Gosh, I just love this tradition! It’s always so nice.

We make a ton of fun stuff – and each year it just gets better and better.

Right now I’m sitting in the car on our way to the southern part of Jutland. – Ugh, that’s a long drive (at least in a Danish perspective)

But well, there’s one (very) bad thing bout this holiday; usually my lovely girl friend Juliane is joining us (it’s her family we are “travelling” with), but not this year since she’s in England L Oh God – it’s going to be so empty. We usually spend the holiday talking and laughing – non stop. And plying games with our smaller siblings and eating ice cream and taking pictures and going on adventures and and and. Gosh I hadn’t really thought about the holiday in this way before. I don’t wanna go! Not without my amazig friend. (Just kidding – I do want to go. It’s going to be great, but not as awesome as usual).

Damn I miss you girl!

But there can still be great things bout this holiday. For an example this:

Homemade Wholemeal Buns

Yep! Perfect and very easy buns. If you follow me on instagram you might have seen the picture of the preparing of these lovely buns. YUM!

And as promised – here’s the recipe.

I find that a lot of people aren’t very comfortable about baking with yeast. It can be very hard. And I totally agree. But the thing is that I think I’ve finally found a recipe that is very easy.

And the buns… turns out just perfect.

Crispy crust. Soft centre. Amazingly airy.

And best of all:

A minimum of work time.

And now for the recipe…

Wholemeal Buns

12 buns

Soak the grains in boiling water for approx. 10 minutes. Cool down by pouring cold water over the grains.

In a stand mixer mix the grains, yeast, water, yoghurt and salt. Add in the spelt flour and then the wheat flour a little at a time. The dough should end up quite wet – but not runny. Knead for 5 minutes in the stand mixer.

Let rise over night (or minimum 6 hours).

Preheat oven to 225°C/ 440° F. Line a baking sheet with non-stick paper. Make the buns using two spoons dipped in cold water.

Just before placing baking sheet on the oven rack pour a cup of cold water into the oven (this gives the buns some moisture which makes them incredibly soft). Only do this once – you still want the buns crispy on the outside ;) Bake for approx. 20 minutes.

Enjoy lovely, soft and aromatic whole wheat buns. 

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