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Seeded Country Buns

May 2, 2012

Last week we were supposed to embrace ourselves for a little rest and relaxation in the woods for some camping.  It was to be a celebration of my new found freedom.  Unfortunately, mother nature thought it would be best for us to stay inside.  We kept continually checking the weather reports only to be consistently disappointed with the chilly weather.  At one point they were even calling for snow.  So we decided to bide our time and keep in good health and good spirits by exercising our patients.  It’s funny how things work out sometimes.  It was far better for us to wait than to forge forward and get sick.  There will be plenty of opportunities for us to camp this summer when there is no longer a risk of snow.  So, until then we bake 🙂

The day before we were supposed to go camping I thought it would be a great idea to bake some buns to bring with us for sandwiches.  Ever since my time in Germany I had a deep love for seeded breads.  There is nothing quite like roaming down the cobblestone streets first thing in the morning with no one around and the smell of fresh baking breads flooding your senses.  I remember walking into one bakery that was a few blocks from where I stayed and ordering a beautiful freshly baked bun that was so incredible I had to order another.  Germany bakeries are not a place for people with a weakness for carbohydrates first thing in the morning!  I quickly packed on the pounds but enjoyed every bite of it.  There was not one type of bread that I shied away from there!  These Seeded Country Buns are very reminiscent of the seeded bread I grew fond of while in Germany.  They are soft and chewy on the inside with a beautifully crisp crust on the outside.  I love the nutty flavor that is enhanced by first toasting the seeds, my advice to you is do not skip this step.  You will only be depriving yourself of the true beauty of this bun!

Seeded Country Buns

        3/4 cup water
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
4 teaspoons honey
4 teaspoons olive oil
1/4 teaspoon salt
1 1/3 cups bread flour
2/3 cup rye flour
3 tablespoons flax seed
2 tablespoons dry roasted pumpkin seeds
4 teaspoons black sesame seeds
2 teaspoons poppy seeds

To Prepare

Toast seeds on a baking sheet in a 350 degree F oven for 4 minutes; allow to cool completely.  Set aside 2-3 tablespoons of the seeds for sprinkling prior to baking.
While the seeds are toasting combine 1/4 cup of the warm water with the yeast and sugar; stir to combine.  Allow the mixture to sit in a warm place for about 10 minutes.  When the bubbles have formed add the honey, olive oil and salt and stir.
In the bowl of your electric mixer combine the bread flour and rye flour;  add the cooled seeds and stir to evenly incorporate the seeds.  Make a well in the center of the flour and add the liquid mixture.  Using the dough hook begin to mix using the stir, or lowest speed to create a ball of dough. Knead the dough with the dough hook for about 10 minutes.  Remove the dough from the bowl and allow to rest while you lightly oil a bowl to set the dough in.  Place the dough in to the oiled bowl and lightly cover the dough evenly with the oil.  Cover the bowl with plastic wrap and then with a towel and allow to rise in a warm place for about 1 hour or until doubled in volume.  Once the dough has doubled remove the dough from the bowl and deflate it with your fist.  Divide the dough into 6 even pieces and form into rolls.  Place the shaped rolls onto a baking sheet lined with parchment paper and cover with plastic wrap and a towel and allow to rise until doubled again.  Prior to baking brush the tops of the buns lightly with honey and sprinkle with reserved seeds.
Preheat oven to 400 F and place the buns in the oven and bake for 20-25 minutes or until evenly browned.  Remove from the oven and allow to cool slightly.

Makes 6 Buns
Source Adaptation

If like you wholesome nutty-flavored breads you will absolutely melt when you sink your teeth into these buns!

From our kitchen to yours,
Sydney Jones

6 Comments leave one →
  1. May 2, 2012 12:42 pm

    Oooh, these look great! I’ll have to make these tomorrow when we have spaghetti!

  2. May 2, 2012 1:16 pm

    These look beautiful! I too miss German bread and will have to try these out soon.

  3. May 2, 2012 6:16 pm

    These look fantastic! Like you, I enjoy a good seeded bun and can’t wait to give these a try. Thanks fo sharing!

  4. May 3, 2012 3:44 pm

    I lived in Paris for a year and had a similar experience with their bakeries, although unlike you I didn’t just indulge in the tasty bread, I also scoffed all the desserts too! 😀

  5. May 3, 2012 10:55 pm

    I like all the crunchy bits on top of and inside the bread. I love hearty breads.

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