These delicious buns were a result of Marie’s quest for a flavourful, crunchy, whole grain bun. We use Red River Cereal, which is a combination of cracked wheat, rye and flax, but a similar whole grain cereal will work.
These delicious buns were a result of Marie’s quest for a flavourful, crunchy, whole grain bun. We use Red River Cereal, which is a combination of cracked wheat, rye and flax, but a similar whole grain cereal will work.
Our recipes are all written for the use of INSTANT YEAST, but quick-rising yeast works just as well. For QUICK-RISING yeast, take 1 cup (250 mL) of the water called for in the recipe, and put it in a small bowl with 1 tsp. (5 mL) sugar. Sprinkle the yeast over the water, letting it fall from a distance of 6 inches (15 cm). This forces the yeast to go beneath the surface of the water where it dissolves more easily. Do not stir. Put in a warm place to sit until yeast mixture has become bubbly, about 5 minutes. Add to recipe as directed.
From Cranberries & Canada Geese, page 60
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