Crunchy Brown Buns

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.

Crunchy Brown Buns

Prep Time: 2 hours 15 mins
Cook Time: 15 mins
Yields: 24 buns

Ingredients

  • 2 1/2 cups warm water (625 mL)
  • 1/4 cup oil (60 mL)
  • 2 tbsp. sugar (30 mL)
  • 2 tsp. salt (10 mL)
  • 1 egg
  • 1/2 cup Red River Cereal (uncooked) (125 mL)
  • 1/4 cup cornmeal (60mL)
  • 1 cup oatmeal (250 mL)
  • 1/2 cup sunflower seeds (60 mL)
  • 1 cup whole wheat flour (250 mL)
  • 4 cups white flour (1L)
  • 2 tbsp. instant yeast* (30 mL)
  • 1 egg white
  • Extra oatmeal for sprinkling on buns

Directions

  1. In a large mixing bowl, combine water, oil, sugar, salt, egg, cereal, cornmeal, oatmeal, sunflower seeds, whole wheat flour, 2 cups (500 mL) white flour and yeast. Mix with an electric mixer or whisk.
  2. Gradually add the remaining flour and work it into the dough, either with a dough hook on the mixer, or by hand. If by hand, turn the dough out onto a well-floured surface and work in the flour with a kneading motion, until the dough feels soft, smooth and velvety, 8-10 minutes. You may need MORE or LESS flour.
  3. Place the dough in a well greased bowl, turning the dough to grease the top. Cover the dough with a cloth and put in a warm place to rise until doubled in size, about an hour.
  4. Punch down the dough and turn it out onto a well greased surface. With a bread knife, cut the dough into 2 equal pieces. Cut each 1/2 into 12 equal pieces and shape them into buns. Place them on a greased tray, cover with cloth and put them in a warm place to rise until doubled in size. about an hour.
  5. Brush top of buns with beaten egg white and sprinkle with oatmeal.
  6. Bake at 400°F (200°C) for 15 minutes. Remove the buns from the pans and cool them on cooling racks.

Additional Info

TYPES OF YEAST

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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