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


  • 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


  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


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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