For all those who argue that healthier stuff doesn’t taste as good as the ‘real’ stuff, I would say – please try these Rye Flour Buns! Low in gluten content and a native of Europe, you can now find rye flour very easily in India in most health food stores and supermarkets. Here, I’ve gone with a mix of bread flour and light rye flour in 70-30 ratio to give this bread a lighter texture. And if you belong to the aforesaid group that isn’t one to opt for whole foods, I’d say this is a great way of incorporating a healthy ingredient into a beautiful dinner bread roll. As for me, I love the earthy taste that rye flour gives this bread and can tell you that it pairs really well with jams, soups or even pasta!
Mornings in my kitchen that start with baking bread are the best kind! This recipe is completely inspired by Ryoya’s cooking on YouTube.
I know that it isn’t mandatory to dissolve instant dry yeast in warm water, but it works like a charm! In the bowl of the stand mixer, whisk together the two flours and sugar. Make a sort of well in the centre and pour the yeast water and oil. Use the dough hook to mix it together and just let it rest for 5 minutes.
Now add the salt and start kneading the dough. We’re looking to get a smooth dough that isn’t sticky and will pull away from the sides of the bowl. This should take about 5 minutes with the mixer on medium speed.
I’m the queen of conservation of bowls while baking, there’s nothing worse than a crazy pile of dishes to clean up after baking right? Briefly turn the dough out of the bowl and grease it lightly with oil and place the dough back in it, covering the bowl tightly with plastic wrap and set it aside in a warm spot for a couple of hours. It should double in size in this time.
After 2 hours, you don’t need to punch the dough down, just divide it into eight and then shape them into rounds. Dust the tops of these rounds with some rye flour and place them on a baking tray. The baking tray should ideally be greased or lined with parchment or a silicone mat. Cover the tray with plastic wrap and it rise for another hour. The little buns should double in size by then.
Pre-heat your oven to 200 degrees Celsius and make little slits on each bun before you bake them for 20 minutes!
Time taken: 3 hours 50 minutes
Makes 8 buns that can serve 4 people
– Warm water: 180 gms (should be able to dip finger in it for 20 seconds)
– Instant dry yeast: 1 ¼ teaspoon
– Bread flour: 210 gms
– Light Rye Flour: 90 gms
– Sugar: 10 gms
– Canola oil: 1 tablespoon
– Salt: ½ teaspoon
– Dissolve the yeast in the warm water and set aside for a few minutes.
– In the bowl of your KitchenAid Stand Mixer, whisk together the two flours and sugar. Make a well in the centre and pour the yeast water and canola oil. Use the dough hook attachment to combine everything and then set it aside for 5 minutes.
– Sprinkle the salt and then use the dough hook attachment to knead the dough until it makes a smooth dough that pulls away from the sides of the bowl and isn’t sticky.
– Briefly turn the dough out of the bowl and the inside of the bowl with a bit of canola oil. Place the dough in this bowl and cover with plastic wrap and place in warm spot to let it rise for 2 hours.
– After 2 hours, divide the dough into 8 and shape each part into rounds. Place on greased or parchment lined baking tray and dust the tops of buns with rye flour. Cover baking tray with plastic wrap and let the buns nearly double in size.
– Pre heat the oven to 200 degrees Celsius. Make little slits on each bun before placing in oven. Bake the buns for 20 minutes and then allow to cool completely before eating.