Sprouted Fig (The Smoothie Lover)
June 13, 2012

One more recipe on buns – maybe I should change the name of my blog to “The Buns Lover”. Haha, but that doesn’t sound that good right? :-) But the thing is, that I really, really, really love buns. This is my third recipe within 3 weeks. They are easy to make, it doesn’t take that much time and they are always heavenly delicious. At my place a batch of buns never last long.

Today I had my 2nd exam – 2 to go! In Danish. I felt I did very well, and my score was accordingly. I got a 10 (2nd highest mark). Whoopee. I was actually incredibly nervous, so I’m very fond of the outcome. Afterwards a friend and I went to my place. We baked some buns for lunch. Yummy!

It was very easy and took about 40 minutes from start to end – INCLUDING time for rise. Couldn’t be any easier – enjoy!

Wholemeal Buns – the easy way

Yield: 16 buns


  • 1/2 cup milk
  • 1 1/2 cup water - the same temperature as your little finger
  • 50 g. yeast
  • 1 tbsp. salt
  • 1 tsp. honey
  • 1 cup oatmeal
  • 3 tsp. wheat bran
  • 1 tbsp. oil (maybe a bit more)
  • About 7 cup wheat flour (you can sub some of it with graham flour)


  1. In your stand mixer combine water, milk, yeast, salt and honey. Add the oatmeal, wheat bran and oil. Mix very well, then add the flour a bit at a time till the dough sticks together.
  2. Make 16 buns with wet hands and place them on a baking sheet with non-stick paper. Let them rise while your oven heats.
  3. Bake for about 15 minutes using this trick on 200 degrees C. Make sure to turn them once after 12 minutes.
  4. Cool down and enjoy!

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